Treat your tastebuds with Saigon Skillet Pork Chops with Apples and Onions!
4 (6- to 8-oz.) bone-in pork rib chops (1 to 1 1/4 inches thick)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 jar Bellisari’s Saigon Street Sauce
2 T olive oil
2 Granny Smith apples, cut into 1/2-inch-thick wedges
1 medium yellow onion, thinly sliced
8 small fresh thyme sprigs
Preheat oven to 450°. Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet. Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet. Add Bellisari’s Saigon Street Sauce to skillet, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Add pork, turning to coat, and top with apples, onions, and thyme.
Bake at 450° for 10 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving. Enjoy!