Coriander Pork Chops with Sauteed Apples and Caramelized Onions

The spice combination on these chops is perfectly complemented by the sweet flavor of the apples.

Yield: 4 servings

Ingredients

• 3 tbsp butter, divided
• 2 tbsp vegetable oil, divided
• 2 medium onions, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 Rome apples, peeled and cut into wedges
• Sauce
• 6 tbsp ground coriander
• 3 tsp ground cumin
• 6 tbsp dijon mustard
• 6 tbsp honey
• 1 1/2 tsp salt
• 2 1/4 tsp black pepper
• 4 boneless butterfly pork chops, 1/2 lb. each

Directions

1. Melt 1 tbsp butter with 2 tbsp in a large skillet.  Sautée the onions over medium heat until they are browned.  Stir in the salt and pepper and set aside.
2. Melt the remaining 2 tbsp butter in a skillet.  Cook the onions until browned, flipping once.  Remove from the heat.
3. In a small bowl, combine all of the sauce ingredients.  Dredge the pork chops through the sauce coating both sides.  Cook the chops in a skillet, searing for 2-3 minutes per side.
4. Place the onions in a casserole dish.  Add the pork chops and then top with the apples.  Cover and bake at 400°F for 7 minutes.
5. Serve the pork chops directly out of the oven with the onions and apples.

Adapted from Country Living.