Easy Pork Chops with Grilled Apples and Onions

Ingredients:

  • Two sliced fuji apples (or any apple of your choice)
  • One thinly sliced red onion
  • Four 1-inch boneless pork chop medalions
  • 2 teaspoons of olive oil + olive oil to have on hand for drizzling
  • 4 teaspoons Montreal Steak Seasoning (I might use more than this — I have a hey hand when it comes to this seasoning)
  • 2 teaspoons garlic Garlic powder (again, I use more than this — I’m heavy handed with garlic)
  • 1 teaspoon cinnamon
  • 1 teaspoon sugar

Directions:

  • Slice apples
  • Thinly slice onion
  • Drizzle chops with olive oil — just enough to coat them. I’d guess about 1/4 teaspoon per side.
  • Poke holes in pork chops to tenderize.
  • I tested the combination of Montreal Steak Seasoning and Cinnamon before I committed to this on the chops. It tasted great!
  • Saute onions in a litte drizzle of olive oil on medium heat. Watch as they caramelize…Yum!
  • Once onions have caramelized a bit, drop apples on top and sprinkle with sugar — about 1 teaspoon.
  • Stir up apples and onions and cover, allowing the steam to work to your advantage, softening up the apples, permeating the onions in apple flavor and vice versa — plus it’s healthy! Very little oil involved.
  • After about 5 minutes, the apples and onions should look like this.
  • Lightly sprinkle the pork chops with cinnamon and then cover them with Montreal Steak Seasoning and Garlic. Remember — a little bit of cinnamon goes a long way!
  • Heat up a grill pan — or any pan you have on high heat and cover with Pam or cooking spray. When you put pork chops on pan, they should sizzle.
  • Flip chops after four minutes (or longer, depending on the size of the chops. If they are bone in and thicker, they will need more time.)
  • Grill chops on opposite side for about two minutes. Put apples and onions on top.
  • Cover grill pan for about a minute or two, allowing the steam to once again work in your favor. Cut into chops and see how they look. Ideal color should be a little pink, but not bloody. The chops will continue to cook when you pull them off the pan.
  •  I served this with — Cabbage and pepper slaw. I cut up some cabbage, bell pepper and cucumber. I drizzled about a teaspoon of olive oil on top of veggies. I squeezed the juice of one lemon on top. Mixed in a sprinkle of cinnamon. Sprinkled on 1 teaspoon of sugar and then mixed in three tablespoons of greek yogurt. Viola!
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