Pork Chop with Granny Smith Apples
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 375.7
- Total Fat: 19.8 g
- Cholesterol: 3.8 mg
- Sodium: 416.8 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 2.3 g
- Protein: 33.6 g
View full nutritional breakdown of Pork Chop with Granny Smith Apples calories by ingredient
Introduction
Adapted from Boston Globe magazine Adapted from Boston Globe magazineNumber of Servings: 4
Ingredients
-
2 Tbsp flour*
1 tsp ground cumin
1 tsp kosher salt
1 tsp freshly ground black pepper
4 6-ounce boneless lean pork chops
1 Tbsp canola oil
1 Tbsp whipped butter*
2 small Granny Smith apples, halved & cored
1/2 cup low sodium chicken broth (or homemade pork stock)
2 Tbsp champagne or white wine vinegar
2 Tbsp coarse-grain mustard
Directions
Mix flour, cumin, salt, & pepper in zip-top bag. Shake pork pieces in flour mixture, tossing to coat evenly. Remove pork from bag and set aside.
Heat oil and butter in large skillet over medium-high heat. Sprinkle apple halves with salt & pepper. Cook the apples cut-side down about 5 minutes or until golden brown. Remove from skillet, cover, and set aside.
Place pork in the skillet, sprinkle with parsley, and cook until the meat is golden brown and crispy, 4-5 minutes per side.
While the pork is cooking, whisk together the broth, mustard, and vinegar.
Remove pork from pan and set aside. Pour the broth mixture into the skillet, stirring and scraping up any browned bits. Bring to a boil and cook until slightly thickened.
Divide the pork among 4 plates and pour some pan sauce over each. Then place an apple half on each plate. Serve immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
Heat oil and butter in large skillet over medium-high heat. Sprinkle apple halves with salt & pepper. Cook the apples cut-side down about 5 minutes or until golden brown. Remove from skillet, cover, and set aside.
Place pork in the skillet, sprinkle with parsley, and cook until the meat is golden brown and crispy, 4-5 minutes per side.
While the pork is cooking, whisk together the broth, mustard, and vinegar.
Remove pork from pan and set aside. Pour the broth mixture into the skillet, stirring and scraping up any browned bits. Bring to a boil and cook until slightly thickened.
Divide the pork among 4 plates and pour some pan sauce over each. Then place an apple half on each plate. Serve immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.