Welcome new season with delectable dish Entree: Apple-onion blend enhances the flavor of pork loin.

Fast & Fresh

September 25, 1996|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

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

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.