Pork Chops with Apples & Shallots
A quick pan-sear, followed by oven roasting brings out the best in these tender, juicy pork chops. Top with sweet, savory apples and tangy Carolina-style barbecue sauce.
Natural cooking spray
3 large shallots, thinly sliced
1 large Gala or Granny Smith apple, halved, cored and thinly sliced
Salt and pepper
2 tablespoons extra virgin olive oil
4 bone-in, center-cut pork loin chops
2/3 cup barbecue sauce, such as original or hot Bone Suckin’ Sauce, divided
- Preheat oven to 450ºF. Lightly grease a 9- x 13-inch baking dish with cooking spray. Layer shallots and apples in dish, season with salt and pepper and set aside.
- Heat oil in a large skillet over medium high heat. Season pork chops with salt and pepper and cook, flipping once, until golden brown, 2 to 3 minutes per side. Arrange pork chops on top of shallots and apples. Pour half of the barbecue sauce over the top.
- Place dish in oven and immediately reduce oven temperature to 375ºF. Bake for 15 minutes, then spoon remaining barbecue sauce over the top and bake until a thermometer inserted in the thickest part of the pork chops registers 160ºF to 165ºF, about 15 minutes more.
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