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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 Time
    Prep: 10 min. Cook: 50 min.
  • Makes
    4 servings


  • 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 Facts
1 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.
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