Pork Chops ‘n’ Pierogi
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 2 servings.
The Polish dumplings are traditionally served as a meal, with applesauce or sour cream. This meal in one is a different way to use pierogi. —Greta Igl, Menomonee Falls, Wisconsin.
Ingredients
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8 frozen potato and onion pierogi
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2 bone-in pork loin chops (3/4 inch thick)
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1/2 teaspoon salt, divided
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1/2 teaspoon pepper, divided
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4 tablespoons butter, divided
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1 medium sweet onion, sliced and separated into rings
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1 medium Golden Delicious apple, cut into 1/4-inch slices
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1/4 cup sugar
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1/4 cup cider vinegar
Directions
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1.
Cook pierogi according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm.
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2.
In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogi. Add pork chops and pierogi to skillet; stir to coat.
Nutrition Facts
1 serving: 730 calories, 33g fat (18g saturated fat), 154mg cholesterol, 1207mg sodium, 72g carbohydrate (45g sugars, 5g fiber), 36g protein.
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