Butterflied Pork Chop Dinner Recipe

4.5 1 3
Butterflied Pork Chop Dinner Recipe
Butterflied Pork Chop Dinner Recipe photo by Taste of Home
Publisher Photo

Butterflied Pork Chop Dinner Recipe

Read Reviews
4.5 1 3
Publisher Photo
The sliced apple and sweet potatoes that complement these tender pork chops remind me of a crisp fall day, but I enjoy this hearty main dish any time of year, served with salad and dinner rolls. -Angela Leinenbach Mechanicsville, Virginia
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 2 butterflied pork chops (3/4 inch thick)
  • 1 tablespoon butter or margarine
  • 1 cup apple juice or cider, divided
  • 1 teaspoon rubbed sage
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch slices
  • 1 green onion, thinly sliced
  • 1 medium tart apple, peeled, cored and cut into 1/4-inch rings
  • 2 teaspoons cornstarch

Directions

In a skillet, brown pork chops in butter; drain. Remove from skillet and keep warm. In same skillet, combine 3/4 cup apple juice, sage, salt and pepper. Add sweet potatoes and green onion. Bring to a boil. Reduce heat.
Cover and simmer for 10 minutes; add apple rings and pork chops. Cover and simmer for 13-15 minutes or until apple rings and sweet potatoes are tender and meat juices run clear.
With a slotted spoon, remove pork chops, sweet potatoes and apple to serving plates; keep warm. Combine cornstarch and remaining apple juice until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over pork chops, sweet potatoes and apple. Yield: 2 servings.
Originally published as Butterflied Pork Chop Dinner in Taste of Home February/March 2004, p29

Nutritional Facts

1 each: 421 calories, 13g fat (6g saturated fat), 69mg cholesterol, 991mg sodium, 54g carbohydrate (32g sugars, 5g fiber), 24g protein.

  • 2 butterflied pork chops (3/4 inch thick)
  • 1 tablespoon butter or margarine
  • 1 cup apple juice or cider, divided
  • 1 teaspoon rubbed sage
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch slices
  • 1 green onion, thinly sliced
  • 1 medium tart apple, peeled, cored and cut into 1/4-inch rings
  • 2 teaspoons cornstarch
  1. In a skillet, brown pork chops in butter; drain. Remove from skillet and keep warm. In same skillet, combine 3/4 cup apple juice, sage, salt and pepper. Add sweet potatoes and green onion. Bring to a boil. Reduce heat.
  2. Cover and simmer for 10 minutes; add apple rings and pork chops. Cover and simmer for 13-15 minutes or until apple rings and sweet potatoes are tender and meat juices run clear.
  3. With a slotted spoon, remove pork chops, sweet potatoes and apple to serving plates; keep warm. Combine cornstarch and remaining apple juice until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over pork chops, sweet potatoes and apple. Yield: 2 servings.
Originally published as Butterflied Pork Chop Dinner in Taste of Home February/March 2004, p29

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MY REVIEW
littleann1 User ID: 1709381 60816
Reviewed Sep. 22, 2009

"I made this the other night. I used the apple cider instead of the apple juice & it was so strong & potent. No one could eat it. I made the sauce with apple juice though & it was so delicous & sweet. I might try this recipe again but just use the juice instead."

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