Try this quick and easy recipe for a flavorful and satisfying dinner. Succulent, tender chops are seasoned with a sweet-hot rub and baked with sweet and crisp apples and onions. Serve it up with steaming hot white rice. Ingredients are adjusted to fit a renal diet plan.
A dry rub is a mixture of spices that is worked into the meat before cooking. This is a popular way of flavoring meats, particularly in Southern and Cajun cooking. Dry rubs are often used on grilled or barbecued meats like steaks, pork chops and hamburgers. Most Southern spice rubs consist of chili and cayenne pepper, garlic and onion powder, paprika, salt and black pepper. Cajun dry rub mixtures, on the other hand, also include coriander, cumin and dried sage or thyme.
To use dry rubs, cake the spice mixture into the meat with clean hands. Refrigerate the meat for at least one hour before cooking. Some chefs recommend allowing the spice to soak into the meat at least overnight. Take care to refrigerate the meat to avoid spoilage if you plan to soak the meat overnight.
6 large pork chops
2 garlic cloves, minced
¾ teaspoon salt
½ teaspoon sugar
¼ teaspoon pepper
¼ teaspoon ground cumin
½ teaspoon ground ginger
2 medium Rome apples, peeled, cored and cut into thin wedges
1 large brown onion, cut into ¾-inch slices
• Preheat oven to 400°F.
• Lightly score a diamond pattern on both sides of pork. Combine garlic, cumin, ginger, sugar, salt and pepper in a small bowl. Rub seasoning mixture evenly into both sides of each pork chop.
• Place in a large glass pan. Insert slices of apples and onions in between chops. Crumple aluminum foil and place at each end of pan to press ingredients together.
• Cover with foil and bake for 30 minutes.
• Reduce heat to 325°F and bake for another 30 to 35 minutes.
• Uncover and remove crumpled foil to separate chops. Bake for another 15 minutes until meat becomes light brown. Remove from oven and arrange on serving plates. Serve with mashed potatoes or steamed rice. Enjoy!