Pork With Apples: A Taste Of Fall


October 24, 1990|By Charlyne Varkonyi

When the leaves start turning those warm autumn colors, many of us start craving the flavors of fall.

One of those favorite flavors is pork with apples. This Fastlane Feast gives the old classic an updated twist by adding pine nuts and raisins. Instead of using a sauce dependent on butter, this sauce relies on a reduction of white wine and apple juice.

Those who are trying to reduce the amount of pork in their diet because of fear of fat should keep in mind the results of a recently released study conducted by the University of Wisconsin for the pork industry and the U.S. Department of Agriculture. The study shows that many of our pork cuts contain less fat, cholesterol and calories than we once thought.

For example, the pork loin chops used in this recipe now contain 6.9 grams of fat per 3 ounces compared with 8.9 ounces in the U.S. government's 1983 data. Cholesterol has been reduced from 83 milligrams to 70 and calories have been reduced from 196 to 165. Keep in mind that few of us eat only 3 ounces of a chop; figures should be doubled for a 6-ounce chop.

Along with the pork, serve stuffing, Brussels sprouts with Parmesan cheese and balsamic vinegar and vanilla ice cream.

Items you should have in your pantry include: butter or margarine, white wine, Parmesan cheese and balsamic vinegar. Your 10-item or less shopping list should include:

*4 pork loin chops

*packaged stuffing mix

*2 McIntosh apples

*pine nuts or walnuts, about 1 ounce


*apple juice

*10 ounces fresh brussels sprouts

` *vanilla ice cream

**Pork chops with apples,

$ raisins and pine nutsMakes 4 servings.

4 pork loin chops, about 1/2 -inch thick

2 tablespoons butter or margarine

2 McIntosh apples, cored, sliced with skins on

tablespoons pine nuts (walnuts may be substituted)

cup raisins

1 cup dry white wine, such as chardonnay or white Bordeaux

1/4 cup apple juice

stuffing for pork, made according to package directions

Place rack about 4 inches from the broiler element and put pork chops on a broiling pan. Broil about 7 to 8 minutes a side for medium.

Meanwhile, melt butter in a large non-stick frying pan and add apples, pine nuts and raisins. Saute on high until apples start to brown, about 4 minutes. Add wine and apple juice and bring to a boil. Turn down to medium and cook uncovered about 10 to 12 minutes. When ready to serve, spoon topping onto pork chop. Serve with stuffing.

***Italian brussels sprouts:

Makes 4 servings

10 ounces fresh brussels sprouts

1/4 cup water

4 teaspoons Parmesan cheese

balsamic vinegar

Cut off ends of brussels sprouts, remove outer leaves and cut ihalf.

Place in the bottom of a microwave safe dish with 1/4 cup water, cover and cook on high for 5 minutes. Drain.

Divide into 4 servings.

Top each with 1 teaspoon Parmesan cheese and a drizzle of balsamic vinegar.

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