Fall Pork Chops

Made this tonight.  Got the idea from Pinterest.  It was soooo yummy.  Definitely one of my favorite pork chop recipes.  Let's see we didn't have apple cider vinegar or mustard- so those were omitted, and I substituted a regular onion for shallots.  When I make it again, I will add less sugar since it was a little too sweet and a little less pepper.  Also, the apples were so gushy by the end, I think I would just put them in like 15 minutes or so before it's done cooking.  And what I thought was our rosemary was actually thyme, so I put a lot of thyme in, which turned out to be good.  The spices I used were thyme, oregano and dried parsley.

source:  http://www.jensyummyfun.com/2009/10/perfect-fall-pork-chops.html

Perfect Fall Pork Chops

A PERFECT fall dish. SO yummy! We loved this!  Ben said it very well might be his "FAVORITE dish I make". I am glad I wrote down what I did :) 

6-8 pork chops

olive oil

3-4 fresh garlic cloves

3-4 shallots sliced into quarters

2 Cup baby carrots

3 red potatoes (sm-med)-cubed

1/2 - 1 small apple sliced 

1/2 - 1 small pear sliced (remove skins optional) 

fresh rosemary

fresh chives

fresh parsley

1/4 C butter

3/4 C brown sugar

4 Tlb dijon mustard

1-2 Tbl Apple Cider Vinegar 

1 1/2 tsp kosher salt

1 tsp pepper

DIRECTIONS 

Melt butter and brown sugar in a frying pan. Saute shallots, carrots, garlic, korsher salt and pepper approx 5 minutes then add potatoes, apples and pears and herbs for an additional 3-5 minutes until everything is well coated but not cooked tender. 

Sear pork chops in a hot frying pan with 2 Tbl of olive oil and generous amounts seasoning salt and pepper until barely browned. Place in baking dish and pour vegetables and glaze over pork chops. Stir together 4Tbl Dijon mustard with a little apple cider vinegar (or water) just enough to make it thin enough to drizzle over pork chops and vegetables.  Snip fresh parsley and  rosemary on top and cover dish with 2 layers of foil.

Bake 400 for 45 minutes, then reduce heat to 250 for 30-40 more minutes. Make sure pork chops are cooked throughout and are no longer pink.