Sautéed Pork Chops with Apples

Pork
Sautéed Pork Chops with Apples
0
12
160
40

Description

A straightforward, simple method that always gives good results. Use center-cut loin chops if at all possible.  Serve with baked potato and steamed green beans.Recipe courtesy of Mark Bittman's "How to Cook Everything".

Ingredients

4 center cut pork loin chops
1 inch fat
salt (to taste)
pepper (to taste)
2 tablespoons olive oil (plus more if not using butter)
1/2 cup dry white wine
2 tablespoons shallots (OR onion or scallion, minced)
1/2 cup chicken broth (OR beef broth or vegetable stock or water, plus more if needed)
2 cups apples (cored, peeled and sliced)
1 tablespoon lemon juice (OR wine vinegar)
1 tablespoon butter (you can use more olive oil instead)
parsley sprigs (minced for garnish)

Directions

1Sprinkle the chops with salt and pepper. Place a large skillet over medium-high heat for 2 or 3 minutes. Add the 2 tablespoons olive oil; as soon as the first wisps of smoke rise from the oil, add the chops and turn the heat to high. Brown the chops on both sides, moving them around so they develop good color all over. The entire browning process should take no longer than 4 minutes, and preferably less.
2Reduce the heat to medium. Add the wine and the shallots and cook, turning the chops once or twice, until the wine is all but evaporated, about 3 minutes.
3Add 1/2 cup of stock or water, turn the heat to low, and cover. Cook for 10 to 15 minutes, turning the chops once or twice, until the chops are tender but not dry. When done, they will be firm to the touch, their juices will run just slightly pink and, when you cut into them (which you should do if you're at all unsure of their doneness), the color will be rosy at first glance but quickly turn pale.
4Remove the chops to a platter. If the pan juices are very thin, cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. Add sliced apples in the remaining liquid, stirring and scraping the bottom of the pan as the apples cook and adding about 1/2 cup more liquid (white wine or stock) if necessary. When the apple slices are soft, about 5 minutes, stir in 1 tablespoon lemon juice (omit butter), pour over the chops, garnish, and serve. If they are scarce (unlikely), add another 1/2 cup of stock or water; cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. Then stir in the butter or a few drops of oil over medium heat; add the lemon juice, pour over the chops, garnish, and serve.
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NutritionView more

160Calories
Sodium10%DV230mg
Fat15%DV10g
Protein2%DV1g
Carbs4%DV13g
Fiber8%DV2g

PER SERVING *

Calories160Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat3g15%
Trans Fat
Cholesterol10mg3%
Sodium230mg10%
Potassium170mg5%
Protein1g2%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate13g4%
Dietary Fiber2g8%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.