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Pork Chops with Glazed Apples and Vegetables #SundaySupper

Author: Michelle De La Cerda


  • 4 thick cut pork chops
  • 1 fennel bulb , cored and sliced
  • 1 leek; cleaned , halved, and sliced
  • 2 medium apples; cored and cubed
  • 12 oz butternut squash; cubed
  • 2 tbsp melted buter
  • 2 tbsp extra virgin olive oil; divided 1:1
  • 1/4 cup dark brown sugar plus 1 tbsp
  • 1/2 tsp cinnamon (preferably Saigon/Vietnamese)
  • 1/4 tsp thyme
  • 1/4 tsp sage
  • 1/2 tsp salt plus more for seasoning the pork
  • 1/3 tsp black pepper plus more for seasoning the pork
  • 1/4 tsp granulated garlic plus more for seasoning the pork


  1. Pre-heat the oven to 350°.
  2. In a large (12") skillet or pan, heat 1 tbsp olive oil over medium high heat.
  3. Sprinkle salt, pepper, and granulated garlic over both sides of the chops.
  4. Sear each side of the pork chops, giving them a deep brown color; remove from heat.
  5. Prepare the apples and vegetables, toss them together in a bowl, then arrange them under and around the pork.
  6. In a small bowl, mix together the melted butter, 1 tbsp oil, brown sugar, herbs and spices.
  7. Spoon the mixture over the pork and veggies.
  8. Cover and bake for 40 minutes.
  9. Remove the cover and sprinkle the remaining 1 tbsp brown sugar over the pan contents and continue to cook for 10-15 minutes, uncovered, or until the pork is cooked through to 160°.
  10. Plate and spoon the juice over both the meat and veggies; serve and enjoy.