Pork and apples: sweet appeal

Try This At Home

November 12, 2006|By Jill Wendholt Silva | Jill Wendholt Silva,McClatchy-Tribune

This recipe for Apple Glazed Pork Chops pairs two classic fall ingredients. Available year-round, both are at their peak of flavor now: Apples are harvested from September to November, and pork is in peak supply between October and February.

Jill Wendholt Silva writes for the Kansas City Star, which provided the recipe and analysis.


Serves 4

2 teaspoons vegetable oil

1 teaspoon dried thyme leaves

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound boneless center-cut pork chops

1 small sweet yellow onion

1 tart red apple (such as Jonathan or Rome), cored and thinly sliced

1 tart green apple (such as Granny Smith), cored and thinly sliced

3/4 cup apple juice

2 tablespoons balsamic vinegar

Heat oil in large nonstick skillet over medium-high heat. Combine thyme, nutmeg, salt and pepper and sprinkle evenly over both sides of chops. Cut onion into 16 to 20 nearly paper-thin wedges. Cook pork chops and onions in oil until chops are well-browned on both sides, 7 to 9 minutes.

Add apples and apple juice to skillet. Reduce heat, cover and simmer 25 minutes or until pork and apples are tender. Remove chops to warm serving platter. With a slotted spoon, lift apples and onions from skillet, leaving drippings, and arrange around pork. Increase heat to medium-high. Cook drippings, uncovered, until juices have reduced to about half of original volume, 5 to 8 minutes. Stir in balsamic vinegar and cook, uncovered, 1 minute. Spoon sauce over pork, apples and onions.

Per serving: 278 calories (30 percent from fat), 9 grams total fat (3 grams saturated), 67 milligrams cholesterol, 27 grams carbohydrate, 22 grams protein, 189 milligrams sodium, 4 grams dietary fiber

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