I'm very much in love with this recipe - mostly for the apples and onions. The combined flavors of the pork, apples and onions are amazing. Best of all, this is really quick and easy! I've also made this with pork tenderloin, which I prefer, but that's a rare delicacy around here. I adapted this from Marta Stewart.
The original recipe calls for maple syrup in the balsamic glaze, which is delicious, but I prefer honey. I have this great whipped cinnamon honey, which is perfect for this. But regular honey and a few sprinkles of cinnamon also works nicely.
That's a salad plate, folks - NOT the world's biggest pork chop.
Pork Chops with Roasted Apples and Onions
For the glaze:
1/2 cup balsamic vinegar
2 tbsps honey (or maple syrup)
1/2 tsp. cinnamon
4 pork chops (or one pork tenderloin)
3 red apples (cored and sliced, wish skin)
1 medium red onion (cut in large slices)
Fresh cracked black pepper
1. Preheat oven to 450 degrees. Sprinkle pork chops or pork tenderloin with some salt and pepper.
2. On a large baking sheet toss the apples and onions with enough olive oil to coat. Sprinkle liberally with salt and pepper and add a sprinkle of cinnamon. When oven is preheated, put the apples and onions in.
3. Meanwhile, put the honey and balsamic vinegar in a small saucepan on medium-high heat, stirring frequently until reduced and syrupy. Be careful to not let the reduction get too syrupy and sticky or it won't spread evenly - it shouldn't need to reduce for more than five minutes.
4. Reserve a couple tablespoons of the balsamic syrup for drizzling. Brush pork chops with balsamic syrup and put in the oven, about ten minutes after you put in the apples and onions. Re-toss apples and onions to keep them from getting crispy.
5. The apples and onions should need a total of 15-20 minutes, until onions are tender and apples are at a lovely level of mushiness. The pork chops should need no more than 10 minutes. Monitor the apples and onions closely, it's easy for them to get overly crispy in the high temperature oven.
6. Let the pork chops rest for a few minutes, drizzle with the reserved balsamic syrup and serve.
Seriously, make this.