- 2 pork rib chops
- 1/2 onion sliced
- 1 macintosh apple chopped
- 3 cloves of garlic roughly chopped
- Enough baby white potatoes for 2 people
- Olive oil
- Dried thyme
- Kosher salt & black pepper
Part 1: The Potatoes
- Pre-heat your oven to 400 degrees Fahrenheit.
- Wash, dry and cut your baby potatoes in half.
- Place potatoes in a glass roasting dish, drizzle with olive oil and season with kosher salt & black pepper.
- Place dish in preheated oven and set your timer for 60 minutes. When there is 20 minutes left on the timer, add roughly chopped garlic and return to oven. Give the dish a shake every 20 minutes or so to prevent sticking and burning.
- Potatoes are done when fork tender. Try adding some chopped up fresh dill to the cooked potatoes.
Part 2: The Pork
- Leave your oven at 400 degrees Fahrenheit.
- Pre-heat an oven safe skillet on med-high. When skillet is hot, add some olive oil.
- Season pork with thyme, kosher salt and black pepper.
- Place pork chops in hot skillet and sear first side for 1-2 minutes. When brown, flip the pork and add your onions and apples.
- Place skillet in oven and let roast until the pork reaches your desired temperature. I prefer my pork at medium which is at about 145-150 degrees Fahrenheit. If you prefer your pork well done (not recommended) 160-165 degrees is more than enough.
- Remove pork from skillet and set aside. Tent the pork with tinfoil.
- Continue to cook the apples and onions on stove top until tender and caramelized, and then serve on top of pork chops. Be careful if your skillet has a metal handle, second degree burns aren’t fun.
I plated the pork and potatoes and served with some steamed and buttered green beans. I have a nice idea for pork tenderloin that I’m going to try out this week coming, be sure to subscribe and check back!