This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and top 8 allergen free recipe. It is also safe for the South Beach diet if you eliminate the raisins.
Everyone knows apples and pork chops go together well. Plus, we have talked about brining pork in apple cider. But what do you do to keep pork medallions juicy and flavorful when you have completely forgotten about dinner until 45 minutes before you need to eat? This is the answer.
- 1.5-3 lbs pork medallions or chops (amount depends on your family size & number of leftovers desired)
- 1/4-1/2 cup apple juice or cider
- 1 splash apple cider vinegar (or wine if you have that)
- 1-2 apples, cored and sliced.
- 1/4 cup raisins
- 4-5 scallions, sliced in rings, using all the white and part of the green
- 1/4 tsp allspice (for a mulled taste) or 1/4 tsp Tony Chachere’s Cajun Seasoning (for a cajun taste)
Preheat oven to 350.
Line a 9×13 (or similar sized) baking pan with foil or oil it. Place pork in the pan so the pieces are not overlapping.
Pour in the apple juice, then sprinkle or arrange all other ingredients on top.
Cover pan with foil and bake for 30-45 minutes (depending on thickness of pork), until meat is done. We tend to bake/roast other things at the same time (sweet potatoes, roasted brussels sprouts, or other roasted vegetables are a good complement to this dish).
Enjoy! This recipe leaves you with a wonderfully juicy dinner!