This dish sounded so promising and easy, especially that it was going to be a quick weeknight dinner. From Cooking Light, September 2012, this dish failed miserably. I went back to maybe I had done something wrong, but the combination of ingredients and lack of flavor made this meal so disappointing. I had taken a photo of this dish and misplaced it, but I was going to post the recipe anyway just in case someone wanted to try it and tell me otherwise.


  • 2 1/2 tsp canola oil, divided
  • 1 1/2 cups frozen pearl onions, thawed
  • 2 cups Gala apple wedges
  • 1 tbsp butter, divided
  • 2 tsp fresh thyme leaves
  • 1/2 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 4 (6oz) bone-in center-cut pork loin chops (about 1/2 inch thick)
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1/2 tsp all purpose flour
  • 1 tsp cider vinegar


  1. Preheat oven to 400.
  2. Heat a large ovenproof skillet over medium-high heat. Add 1 tsp oil to pan; swirl to coat. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400 for 10 minutes or until onions and apple are tender. Stir in 2 tsp butter, thyme, 1/4 tsp salt, and 1/4 tsp pepper.
  3. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 tsp salt and 1/4 tsp pepper. Add remaining 1 1/2 tsp oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 tsp butter. Serve sauce with pork and apple mixture.

4 servings.