Ingredients
  • For Pork Chops:
  • 1½ lb pork sirloin roast, cut into 6 equal pieces
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons butter
  • 1½ cups diced onion
  • 1 teaspoon chopped fresh thyme
  • 2 teaspoons minced garlic
  • 2 cups diced honey crisp apple
  • 3 tablespoons reduced sodium chicken broth
  • For Potatoes:
  • 2½ lbs russet potatoes, cut into ¾” cubes
  • 2 tablespoons olive oil
  • 1¼ teaspoons ground black pepper
  • ¾ teaspoon salt
Instructions
  1. Sprinkle pork evenly with salt and pepper.
  2. Heat butter in a large skillet over medium-high heat.
  3. Add pork to pan; cook 3 minutes per side or until done.
  4. Remove pork from pan; keep warm.
  5. Add onion, thyme and garlic to pan; cook 2 minutes, stirring occasionally.
  6. Add apple to pan; cook 2 minutes, stirring occasionally.
  7. Stir in broth; cook 1 minute or until stock has almost evaporated, scrapping bottom of pan to loosen browned bits.
  8. Serve onion and apple mixture over pork chops.
  9. Preheat oven to 425° F.
  10. Combine potatoes, oil, pepper and salt on a jellyroll pan; toss well.
  11. Roast 30 minutes or until browned and tender, turning once.
Recipe by The eMeals Blog at http://blog.emeals.com/emeals-simple-gourmet-plan-pork-sirloin-chops-with-apples-and-roasted-russet-potatoes/