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Butterflied Pork Chop Dinner

 Butterflied Pork Chop Dinner
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
2 ServingsPrep: 10 min. Cook: 35 min.


  • 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


  • 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

2 of 2

Butterflied Pork Chop Dinner (continued)

Directions (continued)

  • or until thickened. Serve with pork chops, sweet potatoes and apple.
  • Yield: 2 servings.
Nutritional 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer