Roasted Pork Chops topped with Maple Balsamic Apples & Pecans

Servings

Four

Ready In:

About 45 minutes

Good For:

Dinner

Roasted Pork Chops topped with
Maple Balsamic Apples & Pecans

Ingredients

4 thick cut boneless pork chops (at room temperature if possible – let them sit out for 10 minutes if there isn’t time to bring them to room temp)
Drizzle of olive oil
Salt, pepper, and garlic granules
6 carrots, cut into sticks
1 large crown broccoli, cut into florets
¾ c pecans (or walnuts) roughly chopped
2 apples, cored and cubed
1 onion, cubed
2 cloves garlic, minced
½ tsp salt
1/3 c maple syrup (or honey)
¼ c balsamic vinegar

Step by Step Instructions

Step 1

Set oven to 395° and line a baking sheet with parchment. Place the carrot sticks into a bowl, drizzle with olive oil, sprinkle with salt and pepper, toss until evenly coated, then line the carrot sticks on one half of the baking sheet and pop them into the oven for 15 minutes.

Step 2

Add the maple syrup and balsamic along with the minced garlic to a small heavy pot over medium heat. Whisk gently as you bring it up to a boil and let it reduce until it is syrupy. This small amount will only take a few minutes so keep a close eye on it! When it has thickened transfer to a heat resistant bowl. Add the pecans, apples, ½ tsp salt, and onion, mix until everything is evenly coated then set aside.

Step 3

Place the pork chops into a bowl, drizzle with olive oil and sprinkle with salt, pepper and garlic granules and use your hands to massage the oil and seasoning into the chops. Melt a pat of butter in a heavy skillet over medium high heat. Add the chops and sear on both sides for about 2 minutes per side.

Step 4

Once the chops are seared remove the pan with the carrots from the oven and place the seared chops on the empty side of the pan. Top the chops with the apple pecan mixture (toss the mixture well first to incorporate any sauce that has settled to the bottom of the bowl) and put the pan back into the oven for about 20 minutes until the chops reach an internal temperature of 140° – 150° and the carrots are tender.

Step 5

When the chops have been in the oven for 10 minutes, get the broccoli going in a steamer and steam them until they are bright green and tender crisp – about 10 minutes.

When the chops are done settle one chop on each of 4 plates. Serve roasted carrots and steamed broccoli alongside and top the chops with any apple pecan that has fallen onto the baking sheet – then sit down and enjoy the delicious, savory dinner that you have created!