Now that my husband and I are trying to lose weight, I find it a challenge to come up with healthy dishes that are flavorful, quick and appealing to our young daughter. This one fits the bill on all accounts. —Beverly McLain of Endicott, New York
- 4 boneless pork loin chops (5 ounces each)
- 3 cups sweet onion slices
- 1 teaspoon canola oil
- 2 medium Granny Smith apples, peeled and sliced
- 1/2 cup water
- 2 tablespoons brown sugar
- 1 tablespoon cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 teaspoon dried rosemary, crushed
- In a large nonstick skillet coated with cooking spray, cook chops for about 3 minutes on each side or until browned. Remove meat; set aside and keep warm.
- In same skillet, cook and stir onion in oil for 7 minutes or until golden brown. Add apple slices; cook and stir 3 minutes longer.
- Combine the water, brown sugar, vinegar, garlic powder, salt, pepper and rosemary. Stir into skillet. Bring to a boil. Return meat to pan. Reduce heat; cover and simmer for 8-10 minutes or until apples are crisp-tender and a meat thermometer reads 160°. Yield: 4 servings.
Originally published as Apples 'n' Onion Topped Chops in Light & Tasty February/March 2005, p27
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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