Parmesan-Crusted Pork Chops with Roasted Apples
Ingredients
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2 apples
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1½ cups sliced yellow onions
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2 tablespoons melted unsalted butter
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2 teaspoons chopped sage
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1 teaspoon honey
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½ teaspoon salt
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¼ teaspoon ground nutmeg
Tools
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measuring cups
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measuring spoons
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spatula
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chopping board
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knife
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June Pan
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June Food Thermometer
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June Roasting Rack
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rolling pin
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cooling rack
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resealable plastic bag
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June Oven
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silicone oven mitts
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Preferences
Preheat the June Oven
With the shelf in the bottom position, preheat the June Oven to 375°F on the Roast cook mode using the button below.
June Oven
Prepare the apples
Place the base of 1 apple on the chopping board. To make the first cut, start with the knife blade slightly offset from the stem, about ¼”, and slice down. Repeat on the other 3 sides to core the apple. Place the apple pieces flat-side down on the chopping board and cut into ¼”-thick slices. Core and slice the remaining apple. Add the apple slices to the June Pan.
chopping board
knife
June Pan
2 apples
Add the rest of the ingredients and toss
Add the sliced onion, melted butter, sage, honey, salt, nutmeg and pepper to the pan. Toss to coat and evenly distribute the ingredients on the pan.
1½ cups sliced yellow onions
2 tablespoons melted unsalted butter
2 teaspoons chopped sage
1 teaspoon honey
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon black pepper
measuring cups
measuring spoons
spatula
Roast the apples
Carefully transfer the pan to the bottom shelf of the oven. Roast the apples 10 minutes, until beginning to soften. June will notify you when the apples are ready.
Start the coating
While the apples are roasting, start the coating. Add the panko bread crumbs to a large resealable bag. Seal the bag, pressing out as much air as possible. Use a rolling pin or another heavy object to lightly crush the crumbs in the bag.
¾ cup panko bread crumbs
resealable plastic bag
rolling pin
Season the coating
Open the bag and add the Parmesan, thyme, salt, pepper, garlic powder, dry mustard, paprika and cayenne pepper.
¼ cup grated Parmesan
1 teaspoon chopped thyme
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon dry mustard
⅛ teaspoon paprika
⅛ teaspoon cayenne pepper
Add the oil
Add the oil to the bag and seal again. Shake the bag and massage it lightly until the crumbs are evenly moistened by the oil.
1 teaspoon extra-virgin olive oil
Remove the apples and add the June Roasting Rack
When June notifies you the apples are ready, remove them from the oven and place on a cooling rack or heat proof surface. Place the June Roasting Rack over the apples.
cooling rack
silicone oven mitts
June Roasting Rack
Coat the pork chops
Add one pork chop to the bag and seal the bag. Shake the bag to coat the pork chop in the coating. If needed, use your fingers to press the crumbs onto the pork to coat it completely. Place the coated pork chop on the roasting rack over the apples. Repeat with the remaining chops.
4 boneless pork chops
Insert the June Food Thermometer
Insert the June Food Thermometer into the thickest part of the largest pork chop. Set cooking preferences using the button below.
June Food Thermometer
Cook the pork chops
Carefully transfer the pan to the bottom shelf of the oven and plug the thermometer into the jack. Cook the pork chops about 12 minutes, until crispy and deep golden brown on top. June will notify you when the pork chops are ready.
Serve the pork and apples
Remove the pan from the oven. Let the pork chops cool on the rack for 3 minutes before transferring the pork chops to plates or a serving platter. Serve hot, with the apples and onions alongside.
