Pork Chops and Roasted Apples

Pair this dish with a slow carb of your choice and you’ll have a perfect, fall, fat burning meal.


  • 1 TBSP safflower or sunflower oil, divided
  • 1 ½ cups frozen pearl onions, thawed
  • 2 cups Gala apple wedges
  • 1 TBSP butter, divided
  • 2 tsp fresh thyme leaves
  • ½ tsp kosher salt, divided
  • ½ tsp freshly ground black pepper, divided
  • 4 (6-ounce) bone-in center-cut pork loin chops (about ½ inch thick)
  • ½ cup fat-free, lower-sodium chicken broth
  • ½ tsp all-purpose flour
  • 1 tsp cider vinegar


  1. Preheat oven to 400°.
  2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  3. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.

Serving Size: 4

Approximate Nutritional Analysis Per Serving: 240 calories, 25 grams of protein, 11 grams of carbohydrates, 10 grams of fat, and 1.5 grams of fiber.

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