You couldn’t ask for a better entree to serve on a fall evening. The apple, pork and maple flavors complement each other perfectly. Rice and steamed broccoli make nice accompaniments, too. —Trisha Kruse, Eagle, Idaho
- 2 boneless pork loin chops (4 ounces each)
- 1/4 teaspoon garlic salt
- 1/4 teaspoon lemon-pepper seasoning
- 2 teaspoons olive oil
- 1 medium apple, peeled and thinly sliced
- 1 small onion, thinly sliced
- 1/3 cup reduced-sodium chicken broth
- 2 tablespoons maple syrup
- Sprinkle chops with garlic salt and lemon pepper. In a large ovenproof skillet, brown chops in oil. Remove and keep warm.
- In the same skillet, saute apple and onion in drippings until tender. Stir in broth and syrup. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until liquid is almost evaporated. Return chops to pan.
- Cover and bake at 350° for 15-20 minutes or until a thermometer reads 145°. Yield: 2 servings.
Originally published as Onion-Apple Pork Chops in Healthy Cooking February/March 2012, p50
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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