Apple and Thyme Porkchops

I have never been a big fan of porkchops. They were either too dry, breaded and oily or just tasted kinda, “meh”. Well, until I found this porkchop recipe. Bursting with flavors, this chop won’t need a lot of extra salt, a can of anything and you won’t even miss the breading.

Apple & Thyme Porkchops

Ingredients

1/2 c. apple juice (or 1/4 c. apple cider)
4 boneless pork chops, excess fat trimmed
1 sml. yellow onion, thinly sliced
2 tart apples, peeled and thinly sliced
3/4 c. chicken stock
1 Tbsp. apple cider vinegar
2 tsp. dijon mustard
1/4 tsp. dried thyme
salt and pepper to taste

Instructions

Preheat the oven to 350 degrees.
Put the apple juice in a small saucepan and reduce as you prepare the rest of the dish. This will concentrate the flavor and is not necessary if you use apple cider.
Lightly salt and pepper the pork chops and sear the outside. Set aside.
Saute the onions over medium low heat till caramelized, but not burned. Set aside and saute the apple slices till soft. Combine with the onions.
Mix the stock, apple cider vinegar, mustard and thyme.
Put a thin layer of apples and onions down in a oven-safe pan. I like to use cast iron. Add the porkchops and then cover with the remaining apples and onions. Pour the liquid on top.
Cover with foil and bake for 10 - 15 minutes or until the pork chops' internal temperature reaches 145 degrees. (http://www.fsis.usda.gov/factsheets/Pork_From_Farm_to_Table/index.asp)