Smothered Pork Chops with Apples and Cheddar Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large red onion, cut into 1/2" thick slices3 large Granny Smith apples, peeled, cored and cut into 6 wedges each1/2 C low sodium chicken broth16 oz. pork loin (4 portions ~1.5" thick)-trimmed2 TBS Dijon mustard2 TBS chopped fresh tarragon1/2 C reduced fat shredded cheddar cheese
1. Preheat oven to 450*. Spray a large, foil lined baking sheet with cooking spray
2. Separate the onion rings. Lay the onion rings and apples in a single layer on the prepared baking sheet. Spray lightly with cooking spray and season to taste with salt and pepper. Roast the apples and onions until the apples are tender and beginning to brown, about 20 minutes.
3. Turn the broiler on high. Broil the apples and onions until they are slightly charred,about 3 minutes.
4. Put about 3/4 of the apple-onion mixture into a blender and add the chicken broth. Puree until the mixture is smooth. (Set the remaining apples and onions aside)
5. Heat a large cast iron skillet over high heat. Season the pork with salt and pepper to taste. When the pan is hot, spray it with cooking spray and add the pork. Saute until the pork is golden brown and just cooked through, about 3 minutes per side. Transfer the pork to a serving platter and tent it with foil to keep it warm.
6. Reduce the heat under the skillet to low and add the pureed apple mixture. Whisk in the mustard. Add the remaining roasted apples and onions and the tarragon to the skillet. Remove the skillet from the heat and season with salt and pepper to taste. Stir to evenly coat the apples and onions with the sauce.
7. Spoon the apple mixture over the pork chops, sprinkle with the cheese and serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user FRECKS96.
2. Separate the onion rings. Lay the onion rings and apples in a single layer on the prepared baking sheet. Spray lightly with cooking spray and season to taste with salt and pepper. Roast the apples and onions until the apples are tender and beginning to brown, about 20 minutes.
3. Turn the broiler on high. Broil the apples and onions until they are slightly charred,about 3 minutes.
4. Put about 3/4 of the apple-onion mixture into a blender and add the chicken broth. Puree until the mixture is smooth. (Set the remaining apples and onions aside)
5. Heat a large cast iron skillet over high heat. Season the pork with salt and pepper to taste. When the pan is hot, spray it with cooking spray and add the pork. Saute until the pork is golden brown and just cooked through, about 3 minutes per side. Transfer the pork to a serving platter and tent it with foil to keep it warm.
6. Reduce the heat under the skillet to low and add the pureed apple mixture. Whisk in the mustard. Add the remaining roasted apples and onions and the tarragon to the skillet. Remove the skillet from the heat and season with salt and pepper to taste. Stir to evenly coat the apples and onions with the sauce.
7. Spoon the apple mixture over the pork chops, sprinkle with the cheese and serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user FRECKS96.
Nutritional Info Amount Per Serving
- Calories: 353.8
- Total Fat: 13.7 g
- Cholesterol: 99.5 mg
- Sodium: 382.9 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 3.6 g
- Protein: 36.0 g