Prep 30 mins
Cook 15 mins
Great blend of flavors. I've served this many times and always get rave reviews. ENJOY! A friend who I gave this recipe to likes the Coriander crust so much she doubles that part of the recipe. As always adjust quantities to your families preferences. (Things are happening simultaneously - time from start of meal to finish is 45 minutes)
- 3 tablespoons unsalted butter
- 1⁄4 cup oil
- 2 medium yellow onions, sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups rome apples, sliced into wedges
- 2 tablespoons coriander seeds, crushed
- 1 teaspoon ground cumin
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 4 pieces boneless pork chops
- Preheat oven to 400 degrees.
- Caramelize the onions by melting 1 tbsp butter and 2 tbsp oil over medium-low heat- Add onions and cook until browned- They will get soft and translucent first but keep cooking- This can take 30 minutes or so- Add 1/2 tsp salt and 1/2 tsp pepper- Remove from heat and set aside.
- Saute apples by melting remaining butter in a large skillet over medium high heat- Add apples and cook until lightly browned on one side- Turn over and continue until browned- Remove from heat and keep warm.
- Combine the coriander, cumin, mustard, honey and 1/2 tsp salt and 1/2 tsp pepper in a small bowl.
- Heat remaining vegetable oil in ovenproof skillet over medium high heat.
- Spread the spice mixture over the pork chops and place them in the hot pan.
- Sear pork chops for two minutes on each side and transfer to oven.
- Continue to cook until done 5-7 minutes.
- Serve with sauteed apples and caramelized onions.
This was good. I used bone-in chops, just cooked them in the oven a couple more minutes and they were done nicely. I also topped the chops with the onions and apples before I put it in the oven. I don't like things overly sweet and used a granny smith apple since it's what I had and they were the perfect sweetness for me.