Pork Chops With Sweet-And-Sour Apples Recipe - Cooking Index
This dish goes well with boiled or roasted small red or Yukon Gold potatoes.
Type: PorkNonstick vegetable oil spray | ||
4 | Boneless pork chops, 3/4" thick - (5 oz ea) | |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1 teaspoon | 5ml | Dried oregano |
1 tablespoon | 15ml | Vegetable oil |
2 | Golden Delicious or Rome Beauty apples - unpeeled, cored, | |
And cut into 1/2" wedges | ||
1 | Onion - cut into 1/2" wedges (large) | |
1/3 cup | 78ml | Unsweetened apple juice |
1/4 cup | 59ml | Apple cider vinegar |
Spray large nonstick skillet with nonstick spray and heat over medium-high heat. Sprinkle pork chops with salt and pepper. Add pork to skillet; saute 4 minutes. Sprinkle pork chops with 1/2 teaspoon oregano; turn pork chops and saute just until cooked through, about 2 minutes. Transfer to plate; cover with foil.
Heat oil in the same skillet over medium-high heat. Add apple and onion wedges and remaining 1/2 teaspoon oregano. Saute until apples and onion are tender and golden, about 10 minutes. Return pork and any accumulated juices to skillet. Pour apple juice and vinegar over; cook until pork is heated through and liquid is slightly reduced, about 1 minute. Season to taste with salt and pepper. Transfer pork and apple mixture to plates and serve.
This recipe yields 4 servings.
Per serving: calories, 273; total fat, 12 g; saturated fat, 3 g; cholesterol, 69 mg.
Source:
Bon Appetit, November 1999
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