The combination sweetness of roasted apples and richness of pork chops pair effortlessly with a fruity Grillo to celebrate Fall.
- 2 pork loin chops, 1- inch thick
- Kosher salt
- Extra-virgin olive oil
- 2 onions, thinly sliced
- 1 pinch crushed red pepper
- 2 Granny Smith apples,cut into wedges.
- Pinch cinnamon
- Several sprigs fresh thyme
Preheat the oven to 375 degrees F.
Season the pork chops with salt. Heat a large oven proof saute pan over high heat (cast iron is ideal) and coat with a drizzle of olive oil. Sear the pork on both sides until brown, 3 minutes a side. Add the apples, onion, red pepper and the cinnamon and roast in the oven for 10-12 minutes. Remove pan from oven and set the chops on a plate to rest 10 minutes. Drizzle the apples and onions with olive oil in the hot pan and return to the oven if the apples and onions need a bit more time (5-10 minutes). When the apples and onions are done, serve aside the pork chops. Garnish with thyme sprigs. Makes 2 servings