"The sweet and savory combination of apples and leeks goes so well with these golden pork chops," says Elaine Williams of Sebastopol, California. "This dish is nice served with rice."
- 2 boneless pork loin chops (4 ounces each)
- 2 teaspoons canola oil
- 1 medium tart green apple, sliced
- 1 medium leek (white portion only), sliced
- 1 cup unsweetened apple juice
- 1/2 teaspoon grated orange peel
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups hot cooked long grain and wild rice mix
- In a nonstick skillet, brown pork chops in oil for 3-4 minutes. Turn chops; add apple and leek. Cook for 3-4 minutes. Add the apple juice, orange peel, rosemary, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
- In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 2 servings.
Originally published as Apple-Leek Pork Chops in Light & Tasty February/March 2001, p16
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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