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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 260.9
  • Total Fat: 16.7 g
  • Cholesterol: 67.2 mg
  • Sodium: 32.2 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 20.5 g

View full nutritional breakdown of Pork chops with an apple and rosemary sauce calories by ingredient
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Pork chops with an apple and rosemary sauce

Submitted by: ANGELA3511

Introduction

This makes an elegant and delicious meal that is low in calories and carbs, but high in protein and vitamins.

The directions look long and complicated, but it's really not! You'll make the sauce while the chops finish cooking in the oven, and you can also be preparing side dishes. The rosemary and apple taste great with the pork chops. Browning the chops in a bit of oil adds a lot of flavor, or just sear the chops in a hot pan if yours are a bit more fatty.

Goes great with seasoned cabbage or steamed veggies!
This makes an elegant and delicious meal that is low in calories and carbs, but high in protein and vitamins.

The directions look long and complicated, but it's really not! You'll make the sauce while the chops finish cooking in the oven, and you can also be preparing side dishes. The rosemary and apple taste great with the pork chops. Browning the chops in a bit of oil adds a lot of flavor, or just sear the chops in a hot pan if yours are a bit more fatty.

Goes great with seasoned cabbage or steamed veggies!

Number of Servings: 4

Ingredients

    4 thick lean boneless pork chops
    1 tbsp. olive oil
    1/2 cup of unsweetened apple juice
    1/4 cup of unsweetened apple sauce
    1 tbsp. of dried rosemary
    2 tbsp. of unsalted butter
    1 tsp. of flour
    1/4 cup of warm water

Directions

* Season the chops with salt, pepper and other herbs or spices to taste.
* Add 1 tbsp. of olive oil to a heavy bottom skillet and turn to medium-high. Add the pork chops and cook until browned, about 2-3 minutes per side. (Note: only put in as many chops as can fit comfortably in the pan- don't crowd them!)
* After all of the chops are browned, transfer to a baking dish, top with some of the applesauce and cover tightly with aluminum foil. Bake at 350 deg. F for approximately 20-25 minutes or until the chops are done. (This may vary depending on the thickness of your pork chops- mine were approximately 1 inch thick)
* While the chops are in the oven, deglaze the pan with the 1/2 cup of unsweetened apple juice. Stir, scraping up the browned bits from the bottom. (Be sure to use the appropriate tools- don't use metal on a non-stick pan!)
* Once the apple juice mix is bubbling nicely, mix the 1 tsp. of flour into the 1/4 cup of warm water and stir until it's completely blended.
* Add the flour and water mix to the pan and stir continuously for about one minute to "cook" the flour.
* Once the mix is thickening up, add the butter and let it cook in with the mixture.
* Reduce heat to a low simmer.
* Put the 1 tbsp. of rosemary into the palm of your hand, cupped up so it's like a little bowl. Use your finger to thoroughly crush and rub the rosemary around in your hand to release the oils. It will smell heavenly. Add the crushed rosemary to the sauce and stir.
* When you remove the chops from the oven, use tongs to place the chops on a serving plate and pour the pan drippings into the pan with the sauce.
* Stir thoroughly and allow the sauce to reduce down to your desired consistency.
* Allow the chops to rest for 3-5 minutes, and then top with the apple rosemary sauce.

Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user ANGELA3511.






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