Apples 'n' Onion Topped Chops Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
1 pork chop with 1/2 cup apple-onion mixture equals 326 calories, 11 g fat (4 g saturated fat), 79 mg cholesterol, 344 mg sodium, 25 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fruit.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.