Apples, onions and pork chops. Did someone say dinner? Glazed pork chops with apples and onions is a delicious recipe that puts a fall spin on the regular chop dish.
The sweet of the apples, together with the sweet of the cooked onions, marry together well with the instant roux (brown gravy mix will work as well). The flavor combination takes this dish to the next level.
Creole seasoning substituted for salt and pepper adds a spicy kick (recipe follows). Tony Chachere’s Creole instant roux and/or gravy mix turns up the c’est si bon.
If you prefer a milder taste, I suggest going the salt and pepper and regular dry gravy mix route.
Glazed Pork Chops With Apples & Onions
1 tablespoon vegetable oil
6 pork chops
1 onion, sliced
3 apples, peeled and sliced
2 tablespoons brown sugar
1 1/2 c. water
1 teaspoon salt
1 teaspoon pepper
2-3 tablespoons Tony Cachere’s Creole Instant Roux Mix or Tony Cachere’s Creole Brown Gravy Mix (any brown gravy mix may be substituted)
1 tablespoon butter
1 teaspoon cinnamon
Heat vegetable oil in heavy skillet. Salt and pepper pork chops and brown pork chops in skillet.
Either remove chops from skillet or move them to far side of the skillet. Add onion slices and peeled apples, saute over medium heat until tender. Add butter and cinnamon to onions and apples, stirring to coat. Place or move chops back to center of skillet.
Squeeze the juice of 1 lemon over chops.
Sprinkle brown sugar and dry roux/gravy mix over chops and add water.
Cover, cook over low heat until tender, about 30 to 40 minutes.
Liquid will reduce and thicken. Serves 6.
1/3 cup paprika
3 tablespoons dried oregano
3 tablespoons ground black pepper
2 tablespoons dried basil
2 tablespoons kosher salt
1 tablespoons cayenne pepper
1 tablespoon granulated onion
4 teaspoons dried thyme
4 teaspoons granulated garlic
In a medium bowl combine paprika, dried oregano, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme and granulated garlic. Stir to combine. Can be stored in an airtight container for up to three months.