Monday, June 15, 2015

Coriander Pork Chops with Sauteed Apples and Caramelized Onions

The spice combination on these chops is perfectly complemented by the sweet flavor of the apples.

Yield: 4 servings


  • 3 tbsp butter, divided
  • 2 tbsp vegetable oil, divided
  • 2 medium onions, sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 Rome apples, peeled and cut into wedges
  • Sauce
    • 6 tbsp ground coriander
    • 3 tsp ground cumin
    • 6 tbsp dijon mustard
    • 6 tbsp honey
    • 1 1/2 tsp salt
    • 2 1/4 tsp black pepper
  • 4 boneless butterfly pork chops, 1/2 lb. each


  1. Melt 1 tbsp butter with 2 tbsp in a large skillet.  Sautée the onions over medium heat until they are browned.  Stir in the salt and pepper and set aside.
  2. Melt the remaining 2 tbsp butter in a skillet.  Cook the onions until browned, flipping once.  Remove from the heat.
  3. In a small bowl, combine all of the sauce ingredients.  Dredge the pork chops through the sauce coating both sides.  Cook the chops in a skillet, searing for 2-3 minutes per side.
  4. Place the onions in a casserole dish.  Add the pork chops and then top with the apples.  Cover and bake at 400°F for 7 minutes.
  5. Serve the pork chops directly out of the oven with the onions and apples.

Adapted from Country Living.

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