Careme

Ingredients

• Bone-in pork loin chops 2 chops, about 12-16 oz total $4.66
• Yellow potato 3 medium, cut into 1-inch pieces $1.49
• Organic Envy apple 1, thinly sliced $2.99
• Sweet onion 1 small, thinly sliced $1.69
• Organic rosemary 1 teaspoon chopped $2.99
• Olive oil 2 tablespoons pantry
• Butter 1 tablespoon pantry
• Apple cider vinegar 1 teaspoon pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep the oven to 425°F. Cut 3 medium Yellow Potatoes ($1.49) into 1-inch pieces. Thinly slice 1 Organic Envy Apple ($2.99) and 1 small Sweet Onion ($1.69). Chop 1 teaspoon Organic Rosemary ($2.99). Pat dry 2 Bone-In Pork Loin Chops ($4.66) and season both sides with salt and black pepper.
2. Toss the cut potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, and half of the chopped rosemary on a small sheet pan. Roast at 425°F for 25 to 30 minutes, turning once, until golden and tender.
3. While the potatoes roast, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the 2 seasoned pork chops and sear for about 4 to 5 minutes per side, adjusting for thickness, until well browned and cooked through. Transfer the chops to a plate to rest.
4. Lower the skillet heat to medium. Add 1 tablespoon butter, the sliced apple, the sliced sweet onion, and the remaining rosemary. Cook for 5 to 7 minutes, stirring often, until the onion softens and the apple turns tender and lightly caramelized.
5. Add 1 teaspoon apple cider vinegar and 2 tablespoons water to the skillet, scraping up the browned bits. Simmer for 30 seconds until lightly glossy. Taste and add a pinch of salt if needed.
6. Serve the 2 pork chops with the roasted potatoes and spoon the warm apple-onion mixture over the top.