Pork Chops with Balsamic Caramelized Apples

It’s Foodie Friday! We have another quick dinner entree for you today! Pork and apples are an unlikely, yet delicious pairing. Flavorful caramelized onions and a touch of acid from reduced balsamic vinegar round out the dish. This is a quick, one pan weeknight dinner to add to your repertoire!
Pork Chops with Balsamic Caramelized Apples
Olive oil
1 medium yellow onion, cut in half and very thinly sliced into half moons (we used a mandoline)
1 medium apple, cored and thinly sliced (you can leave the peel on)
2 Tbsp balsamic vinegar
2 bone in pork chops, about 3/4 of a pound total
Heat a large skillet over medium low and add a couple of swirls of olive oil, enough to coat the bottom of the pan. Heat until oil is shimmering. Add the onions and apples and cook, stirring frequently until tender and well browned, about 15 minutes total. You can reduce the heat if they are browning too quickly. Season with salt and pepper to taste. Add balsamic vinegar and stir as it bubbles, evaporates, and becomes Incorporated into the onions and apples. Remove onions and apples to a plate and cover loosely to keep warm.
Heat a little more olive oil in the skillet over medium high heat. Pat pork chops dry with a paper towel, sprinkle with salt and pepper, and add to the skillet once the oil is hot. For the best browning, cook the chops without moving them around for 4-5 minutes on the first side. Flip and cook another 3-4 minutes until browned and cooked through (they should reach 145 degrees). Top with onions and apples and serve.
You might also like: Butternut Quinoa Salad as a side dish!

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