Warm flavors like sage and cinnamon play up the contrast between the juicy chops and caramelized apples. Tart Granny Smiths and slightly sweeter Braeburn apples both work well for this dish.
Yield: 4 servings (serving size: 1 pork chop and 3/4 cup apple mixture)
Ingredients
- 1 teaspoon dried rubbed sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
- 1/2 teaspoon vegetable oil
- Cooking spray
- 1 teaspoon butter
- 4 cups (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
- 1 tablespoon brown sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- Dash of salt
Preparation
Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 3 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.
Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 5 minutes or until tender, stirring frequently. Serve the apples with pork.
Nutritional Information
- Calories: 251 (30% from fat)
- Fat: 8.3g (sat 3.1g,mono 3.3g,poly 0.9g)
- Protein: 24.1g
- Carbohydrate: 20.2g
- Fiber: 2.3g
- Cholesterol: 67mg
- Iron: 0.9mg
- Sodium: 388mg
- Calcium: 38mg
Abby Duchin Dinces, Cooking Light, OCTOBER 2003
Since chicken doesn’t agree with my boyfriend, I’m experimenting with different types of meat. I’m enjoying having someone else to cook for, and it’s fun to try out new recipes. I really enjoyed the sautéed apples. Mmmm yumm.
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