Pork Chops with Apples and Onions

Pork Chops with Apples and Onions

4 bone-in pork chops, about 3/4-inch thick
Garlic Salt and Pepper
1 tsp dried thyme
2 Tbsp olive oil
1 large onion, halved and thinly sliced
1 1/4 cups apple juice
2 large apples, peeled, cored and thinly sliced
1 tbsp lemon juice
1/3 cup sugar
1/2 tsp cinnamon


Preheat the oven to 375^F. Season the chops with garlic salt, pepper and thyme. Heat oil in a large iron skillet over medium-high heat and brown the chops on both sides. Remove the chops to a 9x13" baking dish. Add the onions to the skillet and cook until it starts to soften. Stir in the apple juice and cook until it begins to boil. Pour onion-apple juice mixture over the chops. Toss the sliced apples with the lemon juice, sugar and cinnamon and place the over the chops. Cover the pan with aluminum foil and bake for 1 hour or until chops are tender.

Adapted from Rachael Ray's "Pork Chops with Cider Gravy, Sauteed Apples and Onions". I served this with Baked Sweet Potatoes (dressed with Butter and a bit of Brown Sugar). The pork chops were nice and tender, but a little dry. And it needed a bit of something "tangy" in my opinion.