Apple-Onion Pork Chops
Jean McCormick simmers these tender chops with a sweet-and-sour medley of onions and apple. "This goes nicely with parsley potatoes and a crisp salad," she writes from Deer Park, New York.
Total TimePrep: 10 min. Cook: 50 min.
- 4 lean boneless pork loin chops (4 ounces each)
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 2 tablespoons olive oil, divided
- 2 cups sliced red onions (1/2-inch slices)
- 1 large tart apple, peeled and chopped
- 3 tablespoons red wine vinegar
- 1/3 cup reduced-sodium chicken broth
- Sprinkle both sides of pork chops with salt and pepper. In a large nonstick skillet, brown chops in 1 tablespoon oil on both sides over medium-high heat. Remove and keep warm. In the same skillet, cook onions and apple in remaining oil over low heat until golden brown, about 30 minutes.
- Return pork chops to the pan. Add vinegar; cook for 2 minutes. Stir in the broth. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until meat is tender.
Nutrition Facts1 each: 300 calories, 14g fat (4g saturated fat), 63mg cholesterol, 383mg sodium, 16g carbohydrate (0 sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 fruit.
Originally published as Apple-Onion Pork Chops in Quick Cooking November/December 2003
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