Pork Papillote with Apples and Onions
Uncooked lean trimmed pork center loin
1 oz, 4 chops
¾ tsp(s), divided
¼ pinch, or more to taste
2 medium, cut into slices
Uncooked Spanish onion(s)
1 large, peeled and cut into 8 slices
1 tsp(s), fresh minced ,divided
7 tbsp(s), divided
Reduced-sodium chicken broth
- Preheat oven to 400º.
- Rub the pork chops with ½ tsp salt and ¼ tsp black pepper. Heat skillet over a medium-high heat and brown pork chops, about 2 to 3 minutes per side. Remove chops from heat.
- Tear off 4 sheets of aluminum foil or parchment about 12” X 12” or slightly larger. Place a slice of onion on each sheet, ¼ of an apple, a pork chop, another slice of onion and another ¼ of an apple. Sprinkle 1/8 tsp of rosemary and drizzle ½ Tbsp over each packet . Close packets securely, leaving a little room in the packet for steam. Place packets on a rimmed baking sheet or pan and bake in oven for 1 hour.
- When pork is almost finished, make the sauce: Boil 5 Tbsp of maple syrup, the chicken broth, the remaining rosemary and salt until sauce starts to thicken, about 2 to 4 minutes. When pork is finished, remove to plates and drizzle the sauce over each serving.