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Herbed Pork Chops with Apples

Grilled or broiled broccoli florets are an easy accompaniment to this dish. Toss the florets with a drizzle of olive oil and sprinkle with salt and pepper. Then place in a grill basket on the grill rack, or on a baking sheet if broiling. Cook, turning once or twice, until the florets are tender-crisp and the edges are charred, 3 to 4 minutes.

Ingredients:

  • 1 tsp. dried sage
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 3/4 tsp. dried rosemary
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 4 bone-in center-cut pork loin chops, each about
      1 inch thick
  • 2 tart apples, such as Granny Smith, cored and
      cut crosswise into slices 1/2 inch thick
  • 1 Tbs. canola oil

Directions:

Season the pork chops
In a small bowl, stir together the sage, thyme, oregano, rosemary, salt and pepper. Season the pork chops on both sides with the herb mixture, patting it firmly into the meat. Place the chops on a large platter in a single layer and let stand for 10 minutes at room temperature, or cover and refrigerate for up to overnight.

Cook the pork
Meanwhile, prepare a gas or charcoal grill for direct-heat grilling over medium-high heat and oil the grill rack. Or, preheat a broiler.

Place the chops on the grill rack, or put on a rimmed baking sheet and place under the broiler. Cook, turning once or twice, until browned on the outside and barely pink inside, 8 to 12 minutes total.

Cook the apples
When the chops are about half done, brush the apples slices with the oil and place them around the pork at the edges of the grill rack where the heat is less intense, or around the chops on the baking sheet. Cook, turning once or twice, until lightly browned and tender, 4 to 6 minutes total. Cut the apple slices in half and serve alongside the chops. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).