Pork Loin Chops with Apples and Onions

 

So, fast and delicious dinners are still appreciated, and this fits right in!

 

2 pork loin chops, 8 to 10 ounces, 1 inch thick

freshly ground pepper and kosher salt

1 tbsp. each of butter and olive oil

2 apples, big and firm

1 medium onion

13 fresh thyme bundle - leaves removed from stems, with a few sprigs retained for garnish

 

Pound the chops to a uniform thickness if necessary. Set aside after liberally salting and peppering either side. You may prepare this up to 24 hours ahead of time; if left for more than an hour, cover and refrigerate, then bring out about an hour before cooking. They don't have to sit at all, but planning ahead of time will result in a juicier, more tender outcome.

Peel and cut the apples and onions into wedges, cutting from top to bottom - make the onion wedges approximately half the size of the apples - around 12 slices from each apple, and double that with the onions. Place aside.

Heat the butter and oil in a heavy skillet over high heat until the butter foams. Place the chops in the pan and sear on each side until they have a beautifully browned crust, leaving the heat on high. Don't forget to brown the edges as well.

Put the chops on a platter and set away.

There should be enough fat left in the pan, but if necessary, add a little extra butter and oil. Arange the apple slices in a single layer, cut sides down. Spread the onions over equally.

When one side of the apples is thoroughly cooked, flip them over and toss in the onions. Thyme leaves can be sprinkled on top. Return the chops to the pan after a few minutes, nestling them into the apples with the initial side you browned. Cook for about 5 minutes, covered.

You may use an instant-read thermometer to check the temperature of the pork if you like. The center should be around 140o, but a bit less is good as well. We prefer it pink, but if you prefer it well-done, cook it until it reaches 145o.

Serve with the apples and onions spooned over the chop and topped with a sprig of fresh thyme. A green salad and mashed winter squash are excellent side dishes.