Description
These baked pork chops are a great, filling dinner that feeds the entire family. Baked right with a rice and apples medley, this one-pot baked dish will make everybody happy. It tastes great, is nutritious, and done in just about an hour.
Ingredients
Units
Scale
- 4 pork chops
- 2 tablespoons canola oil (or other high heat oil)
- 2 Braeburn apples, peeled, cored, and diced
- 2 cups of frozen peas
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 1/2 cups of dry rice
- 2 cup chicken stock
- 1 cup cider
- 2 teaspoons salt (+ 1 tsp seasoning for frying – or to taste)
- 2 teaspoons dry thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 teaspoon pepper + 1/2 teaspoon for frying (or to taste)
Instructions
- Preheat oven to 350° Farenheight
- Pat pork chops dry and salt and pepper each side.
- On high, add 1 Tablespoon of oil and sear each side of 2 chops for 2 minutes per side then set aside
- Repeat steps two and three with another tbsp oil for last two chops
- Turn temp down to medium-low and add 2 Tablespoons butter
- Add onions and garlic. Cook until glassy.
- Add rice and cook for a minute
- Add peas, salt, pepper, thyme, paprika, and cumin.
- Add all ingredients from pan to deep 9 by 13 baking dish and spread evenly
- Spread apples evenly over the top and then pour in chicken stock and apple cider.
- Place pork chops on top so that each is right on the apples.
- Bake for 45 minutes or until the internal temperature of the pork chops hit 145° Fahrenheit.
- Serve
Notes
- A meat thermometer is a great way to get the juiciest pork chops. Hit that 145° Fahrenheit temperature and remove.
- Brine your pork chops in salt water for maximum juiciness, but this is absolutely optional.
- I presume a 6-ounce portion of meat from the pork chop, but this may vary.