My husband raves about these tender sweet-and-sour chops that top my list of best quick dinners. They’re on our menu regularly.—Linda Foreman, Locust Grove, OK
- 4 bone-in pork loin chops
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 cup picante sauce
- 1 medium tart apple, peeled and chopped
- 2 tablespoons brown sugar
- Coat pork chops with flour. In a large skillet over medium-high heat, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. In a small bowl, combine the picante sauce, apple and brown sugar; add to the pan.
- Reduce heat; cover and cook for 4-6 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving. Yield: 4 servings.
Originally published as Our Favorite Pork Chops in Country Woman December/January 2010, p36
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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