Pork Papillote with Apples and Onions
1 hr 7 min
Papillote means wrapped in pouches. You can use aluminum foil or parchment paper to make this simple to prepare dish. Change the rosemary to thyme or parsley,
Uncooked lean trimmed pork center loin
1 oz, 4 chops
¾ tsp(s), divided
¼ pinch(es), 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.