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Butterflied Pork Chop Dinner Recipe

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The sliced apple and sweet potatoes that complement these tender pork chops remind me of a crisp fall day, but I enjoy this hearty main dish any time of year, served with salad and dinner rolls. -Angela Leinenbach Mechanicsville, Virginia

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2 Servings
Prep: 10 min. Cook: 35 min.

Ingredients

2 butterflied pork chops (3/4 inch thick and 3 ounces each)
1 tablespoon butter
1 cup apple juice or cider, divided
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium sweet potatoes, peeled and cut into 1/2-inch slices
1 green onion, thinly sliced
1 medium tart apple, peeled, cored and cut into 1/4-inch rings
2 teaspoons cornstarch

Directions

In a large skillet, brown pork chops in butter; drain. Remove from skillet and keep warm. In same skillet, combine 3/4 cup apple juice, sage, salt and pepper. Add sweet potatoes and green onion. Bring to a boil. Reduce heat.
Cover and simmer for 10 minutes; add apple rings and pork chops. Cover and simmer for 13-15 minutes or until apple rings and sweet potatoes are tender and meat is no longer pink.
With a slotted spoon, remove the pork chops, sweet potatoes and apple to serving plates; keep warm.
Combine cornstarch and remaining apple juice until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork chops, sweet potatoes and apple. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 421 calories, 13 g fat (6 g saturated fat), 69 mg cholesterol, 991 mg sodium, 54 g carbohydrate, 5 g fiber, 24 g protein.

Butterflied Pork Chop Dinner published in Taste of Home February/March 2004, p29

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Reviews for Butterflied Pork Chop Dinner (1)