Ingredients
1
1 servings
- •½ cup brown sugar, divided
- •1 tablespoon butter
- •1 Pink Lady apple, diced
- •¼ cup finely diced sweet onion
- •½ pound pork chop
- •½ cup water
- •½ teaspoon dried rosemary
- •½ teaspoon ground thyme
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine 1/4 cup brown sugar and butter in a skillet over medium heat. Stir until melted, about 1 minute. Add apple and onion; cook and stir until softened, 5 to 7 minutes. Add pork chop and cook until browned on both sides, 8 to 10 minutes. Remove from heat and transfer pork chop to a plate.
- Combine remaining brown sugar, water, rosemary, and thyme in a small saucepan over medium-low heat and bring to a boil. Cook just until sauce is syrupy, being careful not to burn the sugar, about 1 minute.
- Add cooked apple mixture to the sauce, stirring to cover.
- Wrap a shallow baking dish in aluminum foil for easy cleanup and place browned pork chop in the center. Pour sauce over pork chop making sure apples surround the meat.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 25 to 30 minutes.
Nutritional Facts
Per 1 servings
- Calories: 925
- Carbohydrate: 132g
- Fat: 23g
- Fiber: 5g
- Protein: 51g
- Sugar: 123g
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