Pork Chops with Apples and Onions
<p>For a meal that tastes like the bounty of the fall harvest and warms the autumn chill, dig into this comforting pork chop recipe. Crisp apples, savory red onion wedges and classic GOYA® spices make a flavorful bed for pork chops, seasoning them all the way through as they cook in the oven. A quick pan sauce spiked with apple cider vinegar is an easy final touch that lends just the right flavor to this delicious pork chop recipe.</p>
Total Time
45m
Prep Time:15m
Yields:4 Servings
Ingredients
3 tbsp.
GOYA® Extra Virgin Olive Oil , divided
4 ½”
<p><span>-thick bone-in, center-cut pork chops (about 6 oz. each), patted dry</span></p>
3 tsp.
GOYA® Sazonador Total , divided
2
<p><span>crisp apples, like honey crisps, fuji or pink ladies, cored and cut into 12 wedges</span></p>
1
<p><span> red onion, peeled and cut into 12 wedges</span></p>
2 tbsp.
<p><span>all-purpose flour</span></p>
1 packet
GOYA® Powdered Chicken Flavored Bouillon , mixed with 2 cups warm water
1 tsp.
<p><span>apple cider vinegar</span></p>
<p><span>Oregano and parsley sprigs, for garnish (optional)</span></p>
Directions
Step 1
<p>Heat oven to 425°F. Heat oil in large, oven-proof skillet over medium-high heat. Season pork chops with 2 tsp. Sazonador Total and Adobo. Add pork chops to skillet. Cook, flipping once, until very well browned on both sides, about 7 minutes; transfer pork chops to plate.</p>
Step 2
<p>Heat remaining oil in same skillet. Add apples, onions and remaining Sazonador Total; cook, stirring occasionally, until apple mixture begins to brown, about 8minutes. Using tongs, return pork chops to skillet and nestle over apple mixture; transfer to oven. Bake until apples and onions are tender and pork chops are cooked through (internal temperature of 145°F), about 8 minutes. Transfer apple mixture to serving platter; top with pork chops and tent with foil to keep warm.</p>
Step 3
<p>Carefully transfer skillet to stove over medium heat (skillet handle will be hot). Bring pan drippings to boil; add flour. Cook, stirring occasionally, until flour loses its raw taste, about 1 minute. Using whisk, slowly whisk in chicken bouillon mixture, scraping up browned bits from bottom of pan. Bring chicken broth mixture to boil, whisking constantly until gravy is smooth and thick. Whisk in vinegar. Pour gravy over pork chops. Garnish platter with oregano and parsley, if desired. Serve.</p>
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Pork Chops with Apples and Onions
Prep Time: 15m
Total time: 45m
Yields: 4 Servings
<p>For a meal that tastes like the bounty of the fall harvest and warms the autumn chill, dig into this comforting pork chop recipe. Crisp apples, savory red onion wedges and classic GOYA® spices make a flavorful bed for pork chops, seasoning them all the way through as they cook in the oven. A quick pan sauce spiked with apple cider vinegar is an easy final touch that lends just the right flavor to this delicious pork chop recipe.</p>
Ingredients
3 tbsp.
GOYA® Extra Virgin Olive Oil , divided
4 ½”
<p><span>-thick bone-in, center-cut pork chops (about 6 oz. each), patted dry</span></p>
3 tsp.
GOYA® Sazonador Total , divided
2
<p><span>crisp apples, like honey crisps, fuji or pink ladies, cored and cut into 12 wedges</span></p>
1
<p><span> red onion, peeled and cut into 12 wedges</span></p>
2 tbsp.
<p><span>all-purpose flour</span></p>
1 packet
GOYA® Powdered Chicken Flavored Bouillon , mixed with 2 cups warm water
1 tsp.
<p><span>apple cider vinegar</span></p>
<p><span>Oregano and parsley sprigs, for garnish (optional)</span></p>
Directions
Step 1
<p>Heat oven to 425°F. Heat oil in large, oven-proof skillet over medium-high heat. Season pork chops with 2 tsp. Sazonador Total and Adobo. Add pork chops to skillet. Cook, flipping once, until very well browned on both sides, about 7 minutes; transfer pork chops to plate.</p>
Step 2
<p>Heat remaining oil in same skillet. Add apples, onions and remaining Sazonador Total; cook, stirring occasionally, until apple mixture begins to brown, about 8minutes. Using tongs, return pork chops to skillet and nestle over apple mixture; transfer to oven. Bake until apples and onions are tender and pork chops are cooked through (internal temperature of 145°F), about 8 minutes. Transfer apple mixture to serving platter; top with pork chops and tent with foil to keep warm.</p>
Step 3
<p>Carefully transfer skillet to stove over medium heat (skillet handle will be hot). Bring pan drippings to boil; add flour. Cook, stirring occasionally, until flour loses its raw taste, about 1 minute. Using whisk, slowly whisk in chicken bouillon mixture, scraping up browned bits from bottom of pan. Bring chicken broth mixture to boil, whisking constantly until gravy is smooth and thick. Whisk in vinegar. Pour gravy over pork chops. Garnish platter with oregano and parsley, if desired. Serve.</p>
