Braised Autumn Pork Chops
"My husband made these delicious chops for me when I was expecting our first child. He found the recipe in a cookbook full of healthy recipes," writes Sarah Susanka, Ventura, California. "The braising liquid keeps the pork tender and juicy. And the blend of apple cider, sage and vinegar gives it a subtle sweet-and-sour taste."
Total TimePrep/Total Time: 30 min.
- 2 bone-in pork loin chop (7 ounces each)
- 1/4 teaspoon salt
- Dash pepper
- 1 teaspoon canola oil
- 3/4 cup thinly sliced onion
- 1 celery rib, thinly chopped
- 1/2 cup apple cider or unsweetened apple juice
- 2 teaspoons cider vinegar
- 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
- Sprinkle pork with salt and pepper. In a nonstick skillet, cook meat in oil for about 3 minutes on each side or until browned; drain. Remove meat; keep warm.
- In same skillet, cook onion and celery for about 4 minutes or until tender. Stir in the apple cider, vinegar and sage. Return meat to skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender.
Nutrition Facts1 each: 277 calories, 11g fat (3g saturated fat), 86mg cholesterol, 383mg sodium, 12g carbohydrate (0 sugars, 1g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 fruit.
Originally published as Braised Autumn Pork Chops in Light & Tasty October/November 2004
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