I made this for dinner tonight and I thought it was very good. I made it according to the directions having to add in a bit more of everything because I had 5 boneless pork chops. I used fresh thyme because I had it in my fridge and it was delicious. Whaat I did a bit differently was after I prepared the chops in a separate skillet I transferred them right into the skillet with the onions and apples placing the chops underneath them. I covered the skillet with a piece of foil while I made a gravy/sauce out of the juices that remained from the pork chops. I added in a bit of brown sugar butter and flour and cooked it for a few minutes before adding in about a cup of vegetable broth. IT turned out silky and smooth. I then poured the entire contents of the gravy up over the dish in the other skillet. Delicious and very pretty! I will make this again probably the exact same way I made this tonight:-) Thank you for the recipe!
I made this tonight with thick cut boneless pork chops. Skipped the oil. Added a little pepper and allspice (on the pork and in the apple/onion mixture). After browning the chops in a skillet, I transferred them to a casserole dish and covered them with the apples and onions and stuck them in the oven at about 385 until the pork was cooked in the center. Threw on a couple cardamom seeds too for extra flavor. Turned out pretty well. Finishing it in the oven allowed the juices from the apples and onions to really soak into the pirk and make it nice and juicy.
I cooked the chops separately as suggested by another cook in order to make a gravy. I also cut back on the rosemary and thyme after reading the reviews. It was delicious. Will make again.
I'd rate 3.5 if we could give half-stars. The thing is if you were to use the full amount of rosemary and thyme I don't think you'd be able to eat it! I used 1 tsp rosemary and just 1/2 tsp thyme and it was just right for me. Other than that this was a nice dish. I even forgot the brown sugar and didn't miss it. I think it would also be good with white wine as opposed to the apple cider vinegar. It didn't say to but I used more oil when I added the pork to the skillet. I used thin sliced pork loin because that's what I had and cooked it just a few minutes per side. Would make again.
My husband raved about this saying it was a keeper. I plan to also try it with chicken thighs.
This is delicious. I used thicker pork chops and cooked for about 8 minutes on each side. I also used fresh herbs. This recipe is the first pork chop recipe my husband liked and continues to request. If you're not into the apples/onions mixture just don't spoon it on top.
This was GOOD! The only changes I made were to modify it for two people in stead of four and I used fresh rosemary. We loved it! Perfect balance of sweet and savory.
Very good and pretty easy and quick to make. The pork chops were tender and flavorful. I used 4 chops and doubled everything and the proportions seemed just right for us. I also followed one user's suggestion and made gravy from the pork chop skillet by moving the chops to the apple pan and adding butter flour brown sugar a bit of the sauce from the apple skillet and broth to the pan the pork chops were cooked in. Served with mashed potatoes. Yum yum! Will definitely make again.
Simple, easy and delicious!
The result was a very piney flavored topping that didn't do much good to the pork.
