For a deliciously sweet meal, these pork chops are perfect. It is the makes such a wonderful supper you will want to make it often.—Elaine Anderson, New Galilee, Pennsylvania
- 4 rib pork chops (1/2 inch thick)
- 2 tablespoons vegetable oil
- 1 large red apple
- 1-1/2 cups applesauce
- 1 cup water
- 1/4 cup chopped onion
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (6 ounces) chicken-flavored wild rice mix
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- In a skillet over medium-high heat, brown pork chops in oil on both sides; drain. Cut four thin wedges from apple; set aside. Peel and chop remaining apple. Add chopped apple, applesauce, water, onion, Worcestershire sauce, garlic powder, salt and pepper to skillet. Cover and simmer for 30-35 minutes or until meat juices run clear.
- Meanwhile, prepare rice according to package directions. Remove pork chops and keep warm. Combine cornstarch and cold water until smooth; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes. Return chops to skillet and heat through.
- Serve with rice. Garnish with reserved apple wedges. Yield: 4 servings.
Originally published as Applesauce Pork Chops in Taste of Home December/January 2000, p13
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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