Roasted Pork Chops with Potatoes, Apples and Onions
This one-pan meal has all the flavors of Fall and a quick prep time, so you can get on with your night while dinner is in the oven. Serve with a side salad for a complete meal. This recipe makes 4 servings.
PREP TIME: 15 minutes
COOK TIME: 40 minutes
4 boneless pork loin chops (4 oz each), trimmed of fat
8 small waxy potatoes, peeled and quartered (we used Yukon Golds)
2 cups baby carrots, washed
1 medium red onion, cut into 8 wedges
1 large baking apple, skin on and cut into wedges (try a Honeycrisp, Granny Smith or Braeburn for this recipe)
1 large clove garlic, finely chopped
1 tablespoon olive oil
Leaves from two thyme sprigs
1 teaspoon fresh rosemary, finely chopped
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
Non-stick cooking spray
Heat your oven to 450 F. Spray a large glass baking dish with cooking spray.
In your baking dish, mix potatoes, carrots, onion, apple and garlic gently with your hands to combine. Drizzle with oil, half of salt and pepper and toss gently again to combine.
Bake 20 minutes and pull vegetables from the oven. Season pork chops with reaining salt and pepper. Sprinkle remaining herb mixture over pork chops. Nestle pork chops into vegetables and sprinkle with rosemary and thyme. Bake 15 to 20 minutes or until pork is no longer pink or meat thermometer inserted in center reads 160 F, and vegetables are tender. Let rest for about 5 minutes before serving.