Baked Pork Chops with Carmelized Onion, Apple Au Jus and Roasted Autumn Vegetables

Hello everyone!

I’m pleased to announce the upcoming debut of my brand new channel on UTube and my first ever cooking show for The Kitchen Witch: CHARMED. Check out the channel here, friend me, or subscribe.

The first episode goes live on Wednesday!

To give you a taste of things to come, episode 1 features a deliciously creative  Autumn dinner party starring the glorious apple. I will be posting all of the recipes on The Kitchen Witch starting with the entree.


Baked Pork Chops with Caramelized Onion and Apple Au Jus and Roasted Autumn Vegetables

Brining the pork chops overnight results in tender flavourful meat and delicious roasted vegetables!

For printable recipe click HERE

 Brine Ingredients 

• 1/8 cup salt 
• 1/8 cup sugar 
• 1 cup hot water 
•  1 cup cold water 
• 1 cup apple juice 
• 1 crushed bay leaf 
• 3 cloves crushed garlic 
• 1/4 tsp allspice
• 1 tsp crushed peppercorns

Pork Chops and Roasted Vegetables

• 4 bone in pork chops 3/4 – 1 inch thick 
• Garlic salt and pepper to taste 
• 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
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt, 1/4 tsp pepper

Caramelized Apple and Onion Au 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 
• 1/8 tsp herbes de provence or thyme 
• 1 clove minced garlic
• 1 tbsp sherry 
• 1/2 cup beef stock 
• 1 Tbsp butter 

Directions – Brine

1. Dissolve the salt and sugar in a large bowl in hot water.
2. Add the apple juice, bay leaf, garlic, allspice, and peppercorns.
3. Add the pork chops, cover, refrigerate and let sit in the brine overnight. 

Directions – Pork Chops

1. Preheat the oven to 350.
2. Toss the vegetables together with the oil, salt, and pepper, and spread onto a baking sheet that has been covered with parchment paper or tinfoil.
3. Remove the pork chops from the brine and rinse in cool water. 
4. Place the pork chops on top of the vegetables on the baking sheet and bake for 30 minutes. Remove chops from the oven and drain any excess moisture in the pan from the brine.  
5. Return to the oven and bake an additional 30 minutes until the chops are golden and vegetables are tender roasted.
6. Serve with the apple and onion au jus.

Directions Au 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.

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