Posts Tagged ‘pork chops’

This is yet another Everyday Food recipe that has been a go-to for a quick meal for many years now — the entire meal comes together in well under 30 minutes. This is a recipe even my husband has perfected!  I have slightly modified the original recipe to suit my family’s tastes.  We like this best when served with a green veggie, like steamed broccoli. When cooking broccoli, don’t toss the stalks! Slice them thinly and toss them in with the florets to steam until everything is bright green and fork-tender.

  • 1 tablespoon olive oil, plus more for baking sheet
  • 2 slices bread *
  • 4 thick cut boneless pork chops
  • Coarse salt and ground pepper
  • 4 TBSP apricot jam


  1. Preheat oven to 425 degrees. Cover a baking sheet with foil and brush lightly with oil. Place pork chops on pan.
  2. Tear bread into large pieces; place in food processor. Pulse until large crumbs form. Drizzle with oil; pulse once or twice, just until crumbs are moistened (you should have about 1 1/2 cups crumbs).
  3. Season pork chops generously with salt and pepper; spread one side of each chop with 1 TBSP jam. Dividing evenly, sprinkle breadcrumbs over jam, and pat them on gently.
  4. Bake until crust is golden and pork is opaque throughout, 14 to 16 minutes. Serve immediately.

*I use whatever bread we have on hand — it’s a great use for slightly dry or stale bread as well as the heels of the loaf.


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This is a quick and delicious weeknight meal that’s perfect in the Fall & Winter. It’s also a great “pantry meal” which features simple ingredients that are easy to have on hand. It has been a reliable go-to dish that is substantial, nutritious, and a kid-pleaser all at once, which is saying a lot, really. In fact, a fight sometimes breaks out over the apples & onions, so you may want to double the quantity I’ve listed here, if you find that to be an issue at your house. If you do double the amounts, this meal will easily provide 3 fruit and veggie servings (about a half-cup) per portion, and that’s nothing short of a miracle.

We love to this dish with something green — wilted spinach with nutmeg, green beans, broccoli, peas, or brussels sprouts. One more quick note, you can use boneless thick-cut pork chops or the standard bone-in variety, it makes no difference. Also, if you line your baking pan with heavy duty foil, there will be no clean-up, and that makes us all happy.  My version of the recipe is below — it has been modified from an Everyday Food recipe. (Which is actually where I get most of my recipes! Check out the site or the magazine if you haven’t already. You won’t regret it.)

  • 2 TBSP butter
  • 1 large yellow or sweet Vidalia onion, halved and sliced into  1/4″ thick wedges
  • 2 large Granny Smith apples, peeled and sliced into 1/4″ slices
  • 1/2 cup white wine or apple juice
  • 4 pork chops
  • kosher salt and ground pepper

Melt butter in a heavy pan over medium-high heat. Saute onions in butter until they begin to soften and brown slightly around the edges — about 5 minutes. Meanwhile, move the oven rack to the highest position and heat the broiler. Place pork chops on a rimmed baking sheet and season generously on both sides with salt and pepper. Cover the pan of onions* and continue cooking until soft, about 5 minutes more.

Add the apples and wine to the pan, cover, and cook until the apples begin to soften — again, about 5 minutes. Uncover and continue to cook, stirring occasionally until apples are cooked and most of the liquid has evaporated.

While apples are cooking, place the pork chops under the broiler and cook  about 3-5 minutes on each side. Broil until cooked through and until just starting to slightly brown on top. Top pork chops with the apple mixture.

*If you don’t have a pan large enough to cover your skillet, you can improvise like I do — simply cover a spatter-shield with heavy-duty foil.

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