Pork Chops and Apples
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 405 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Sodium | 753 mg |
| Total Carbohydrate | 20 g |
| Dietary Fiber | 2 g |
| Protein | 38 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Flour | 1 tablespoon |
| Cumin | ½ teaspoon |
| Salt | ¼ teaspoon |
| Dash of fresh ground black pepper |
| Pork loin chops | 2 (6-ounce) |
| Medium, tart apple (such as Granny Smith), cored and sliced lengthwise | 1 |
| Brown sugar | ½ tablespoon |
| Cinnamon | 1 teaspoon |
| Butter | 2 teaspoons |
| Canola oil | 2 teaspoons |
| Vegetable stock | ½ cup |
| White wine vinegar | 1 tablespoon |
- Directions
- Mix together the flour, cumin, salt, and pepper on a large plate. Dip the pork chops into mixture so that they are evenly coated.
- Combine the apples, brown sugar, and cinnamon in a small bowl.
- Heat the butter in a small, nonstick skillet over medium-high heat. Add the diced apples and cook for about 5-6 minutes, stirring often, until slightly golden.
- Heat the canola oil in a medium to large skillet over high heat. Place the pork in the skillet and sear for about 1 ½ minutes on each side. Then turn the heat down to medium-low and continue to cook the pork for 2-3 minutes per side.
- Add the stock and vinegar to the skillet. Scrape up any brown bits stuck to the pan and cook with the cover on for 3-4 minutes, until the pork is cooked through and the sauce is somewhat thickened.
- Serve the pork with the sauce and apples.
Exchanges
5 lean meats; 1 starch; 1 fat; ½ fruit
Side Suggestions: Mixed Greens
Top bagged mixed greens with a light balsamic vinaigrette dressing.