Baked Pork Chops with Caramelized Onion and Apple Jus

Pork Chops and Roasted Vegetables

• 4, 3/4 - 1 inch thick bone in pork loin chops
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 1 tbsp garlic powder
• 1/2 teaspoon black pepper
• 4 carrots peeled and sliced into 2 inch sticks
• 16 Brussels sprouts trimmed and washed
• 1/2 head cauliflower, trimmed washed and cut into pieces
• 1 tbsp extra virgin olive oil
• 1/2 tsp salt, 1/4 tsp pepper

Caramelized Apple and Onion Jus

• 1 Tbsp extra virgin olive oil 
• 1 medium white onion cut into thin rings 
• 1 large tart apple (like the honey crisp) cored and diced 
• 1/4 tsp herbes de provence or thyme 
• 1 clove minced garlic
• 1 tbsp sherry 
• 1/2 cup beef stock 
• 1 Tbsp butter 

Directions - Pork Chops

1. Preheat oven to 350 
2. Mix the salt, pepper, and garlic together
3. Brush pork chops on both sides with extra virgin olive oil and, rub with equal amounts of seasoning mix.
4. In a separate bowl, toss the vegetables with olive oil, salt and pepper and lay onto a baking sheet that has been covered with parchment or foil. 
5.  Place the pork chops on top of the vegetables and bake for 60 minutes until the chops are golden and the vegetables are tender roasted. Stir vegetables around periodically during roasting process.
6. Serve with the apple and onion au jus.
   

Directions Jus

1. Saute the onion and apple in a medium non stick pan in olive oil over medium high heat until the onions are caramelized and apples are soft and golden.
2. Add the herbes de provence, sherry, and garlic and stir until sherry has almost evaporated.
3. Add the beef stock, reduce heat, add the butter, and simmer until the liquid reduces by half and sauce thickens. 
4. Serve over the pork chops.