Ready In:

About 45 minutes

Good For:


Garlic Thyme Pork Chops topped with
Balsamic Apples & Onion

  • 4 Pork Chops

  • 1/4 Cup Olive Oil

  • 1 tsp Garlic granules

  • 1 tsp Thyme

  • ½ tsp Nutmeg

  • 1 tbsp natural Sugar

  • Salt & Pepper

  • 4 Carrots, in thin sticks

  • 4 medium Potatoes cut into eighths or enough baby potatoes for 4 people, cut into halves

  • Drizzle of Olive Oil

  • ½ tsp Garlic Granules

  • 1/4 cup fresh grated Parmesan

  • Salt & Pepper

  • 1 Apple, cubed

  • 1 Onion, cubed

  • 1 tbsp Butter

  • Splash Balsamic Vinaigrette

  • 1 tbsp natural Sugar

  • Salt & Pepper

  • ¼ tsp Cinnamon

Step by Step Instructions

Step 1

Preheat oven to 385°.  

In a small bowl make a paste with the olive oil, garlic, thyme, natural sugar, nutmeg, salt & pepper. Rub each pork chop with the paste ensuring that they are well coated. Set aside on a plate.

Step 2

Drizzle olive oil into a large bowl, toss carrot slices until well coated. Scatter carrot slices over parchment lined baking sheet. Add another drizzle of olive oil and potatoes to the bowl. Sprinkle with salt, pepper, garlic granules, and parmesan and toss to coat well. Scatter potatoes over the carrots on the sheet pan, then push carrots and potatoes aside to make room to nest the pork chops on the pan as well. 

Place pan in 385° oven for 35 minutes, then turn the oven up to 400° for 5 to 10 minutes more to brown the chops and vegetables.

Step 3

While the pan is in the oven, melt butter in a heavy pan over medium high heat. Add apples and onions along with salt and pepper and sauté until they begin to caramelize – about 10 min, then add a splash of balsamic and the natural sugar. Sauté until balsamic begins to reduce, then remove from heat and keep warm until the pork chops and veggies are ready.

When potatoes and carrots are tender and the chops are cooked through, serve across 4 plates, top the pork chops with apples and onions – then sit down and enjoy these delightful flavors!

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