Dinner Tuesday night was pretty good! Here’s the recipe:
Glazed Pork Chops and Apples Recipe
(Modified from this recipe on Taste of Home.)
- 4 boneless pork loin chops (4 ounces each)
- 3/4 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1 tablespoon canola oil
- 1 tablespoon all-purpose flour
- 1/2 cup reduced-sodium chicken broth
- 1 tablespoon cider vinegar
- 2 medium tart apples, thinly sliced
- 4 teaspoons brown sugar
1. Sprinkle pork chops with sage and salt. In a large skillet, brown chops in oil on both sides. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
2. Stir flour into the pan drippings until blended. Gradually stir in broth and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.
3. Arrange apples over chops; sprinkle with brown sugar. Drizzle
with broth mixture.
4. Bake, uncovered, at 350° for 20-25 minutes or
until a meat thermometer reads 160°.
Nutrition Facts: 1 pork chop with 1/2 cup apples equals 250 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 406 mg sodium, 17 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit, 1/2 fat.
When I walked in the door last night, I was famished and Michael greeted me with a Wheat Thin cracker topped with salami and white cheddar cheese plus a glass of wine!
We modified the recipe a bit. First, we didn’t have sage so we used Marjoram.
I rinsed and dried the pork loins and then seasoned them with Marjoram and salt.
We made the gravy in a pot and poured it over the pork/apple.
Pork has always been a difficult thing to make for us. We’ve made it a few times and it always turns out dried out! This time, it did not dry out. But the gravy didn’t turn out right. It was kind of congealed instead of a gravy. 🙁
We will eventually find the right pork recipe that we can make successfully. I ate about half of the potato and onion side dish and most of my pork. I was stuffed.
QUESTION: Do you have a trick for pork?