The original chocolate chip cookie is still chewy and flavorful in this healthier variation. I created this recipe on my own so that I could indulge in my favorite sweet treat without feeling too bad. Unfortunately, I tend to eat more than I should because I find them to be so wonderful!
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 1 |
| Yield: | 1 large pork chop |
Ingredients
- 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.
- You can substitute margarine for butter, if desired.
Nutrition Facts
| Calories | 925 kcal |
| Carbohydrate | 132 g |
| Cholesterol | 161 mg |
| Dietary Fiber | 5 g |
| Protein | 51 g |
| Saturated Fat | 11 g |
| Sodium | 201 mg |
| Sugars | 123 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This came out really tasty, but I could see some potential issues with the directions as written. The pork chops (I made this for my family, so I made 6) need to be dried with paper towels and seasoned with salt and pepper… before being browned in olive oil (which I did first, knowing that meat cannot brown in a liquid ). I then removed the pork and made the hot apple compote, and returned the meat to the pan. When they were finished cooking, however ( in the oven) the pan drippings were very watery and I removed the meat again and increased the heat to 425, to cook off the extra moisture. That worked well. Then I added the pork back again… it’s perfect.