Pork Chops with Apple and Baby Onions

The Illustrated Quick Cook

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Ingredients

2 slices firm white bread, torn into pieces		12 baby onions or shallots, peeled, large ones halved
handful of sage leaves		3 cooking apples, such as Granny Smith, peeled, cored, and coarsely chopped
1 small onion, coarsely chopped		2 tbsp demerara (raw) sugar, or granulated sugar
sea salt and freshly ground black pepper		drizzle of olive oil
4 pork loin chops, ¾ in (2 cm) thick and 4½ oz (125 g) in weight		handful of rosemary sprigs

Prep: 15 min Total: 60 min

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1
Preheat the oven to 400 F (200 C). Combine the bread, sage, and onion in a food processor and pulse on and off, until coarse crumbs form. Spread on a baking sheet and bake for 5 minutes or until golden. Return to the food processor and pulse again until finely chopped. Season well with salt and freshly ground black pepper.
2
Place the chops in a roasting pan and add the onions. Add the apples, sprinkle with sugar, then drizzle with olive oil. Add the rosemary, then season with a pinch of salt, pepper, and the golden bread crumb mixture.
3
Roast for 30-35 minutes, turning once, until the meat is cooked through. Serve with new potatoes or mashed potatoes.

If the pork is ready before everything else, take it out and keep warm-you don't want it to overcook or it will become dry.

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