Here's a sumptuous combination for the fall season -- pork loin chops in a bed of fresh spinach.
To prepare spinach, place freshly washed leaves on a microwave-safe plate and cover loosely with plastic wrap. Microwave 1 to 2 minutes or until bright green and slightly wilted.
For the salad, use the tender inner leaves of a head of romaine lettuce. Concoct a quick salad dressing by combining equal parts yogurt and mayonnaise with a squeeze of fresh lemon juice and a dash or two of soy sauce.
A dessert of warm pecan pie from a bakery makes a sweet finish.
Pork loin chops
Serves 4
1 tablespoon olive oil
4 (4-ounce) boneless loin pork chops
1 large onion, sliced lengthwise into strips
2 medium apples, cored and cut into 1/2 -inch thick wedges (no need to peel)
1/3 cup red wine
2/3 cup chicken broth
2 teaspoons cornstarch
salt and pepper to taste
In a large, preferably nonstick skillet, heat the olive oil over medium-high heat. Add the pork chops and sear 2 minutes per side. Remove to a platter momentarily. In the same skillet, add onion and apples and saute 4 minutes.
Meanwhile, in a small bowl, mix wine, broth and cornstarch. Return pork to the skillet and add wine mixture, stirring constantly until thickened. Reduce heat to medium and continue to cook for about 6 minutes. Pork should be firm to the touch.
Serve pork on a bed of wilted spinach and spoon over the sauce with the apples and onions.
Per 4-ounce chop plus sauce: 328 calories, 4 grams saturated fat, 1 gram polyunsaturated fat, 13 grams complex carbohydrates
Menu
Pork chops with caramelized apples
Wilted spinach
Thai lemon salad
Pecan pie
Pub Date: 9/25/96
