{"id":4997,"date":"2010-08-18T09:01:26","date_gmt":"2010-08-18T16:01:26","guid":{"rendered":"http:\/\/www.110pounds.com\/?p=4997"},"modified":"2010-08-18T09:01:26","modified_gmt":"2010-08-18T16:01:26","slug":"glazed-pork-chops-and-apples-recipe","status":"publish","type":"post","link":"https:\/\/www.110pounds.com\/?p=4997","title":{"rendered":"Glazed Pork Chops and Apples Recipe"},"content":{"rendered":"<p>Dinner Tuesday night was \u00a0pretty good! Here&#8217;s the recipe:<\/p>\n<blockquote><p><strong><span style=\"text-decoration: underline;\">Glazed Pork Chops and Apples Recipe<\/span><\/strong><\/p>\n<p>(Modified from this recipe on <a href=\"http:\/\/www.tasteofhome.com\/Recipes\/Glazed-Pork-Chops-and-Apples\">Taste of Home<\/a>.)<\/p>\n<p>Serves: 4<br \/>\nIngredients:<\/p>\n<ul>\n<li>4 boneless pork loin chops (4 ounces <em>each<\/em>)<\/li>\n<li>3\/4 teaspoon rubbed sage<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 tablespoon canola oil<\/li>\n<li>1 tablespoon all-purpose flour<\/li>\n<li>1\/2 cup reduced-sodium chicken broth<\/li>\n<li>1 tablespoon cider vinegar<\/li>\n<li>2 medium tart apples, thinly sliced<\/li>\n<li>4 teaspoons brown sugar<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<p>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.<\/p>\n<p>2.\u00a0 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.<\/p>\n<p>3. Arrange apples over chops; sprinkle with brown sugar. Drizzle<br \/>\nwith broth mixture.<\/p>\n<p>4. Bake, uncovered, at 350\u00b0 for 20-25 minutes or<br \/>\nuntil a meat thermometer reads 160\u00b0.<\/p>\n<p><span style=\"color: #0000ff;\">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.<\/span><\/p><\/blockquote>\n<p>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!<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/wine5.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-5035\" title=\"wine\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/wine5-e1282146307568-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/wine5-e1282146307568-225x300.jpg 225w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/wine5-e1282146307568.jpg 480w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a>He knows me so well. \ud83d\ude09 Potential Cranky Food Monster\u00a0abated!<\/p>\n<p><span style=\"color: #0000ff;\"><span style=\"color: #000000;\">We modified the recipe a bit. First, we didn&#8217;t have sage so we used Marjoram. <\/span><\/span><\/p>\n<p><span style=\"color: #0000ff;\"><span style=\"color: #000000;\"><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/marjoram.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-5031\" title=\"marjoram\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/marjoram-e1282145737879-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/marjoram-e1282145737879-225x300.jpg 225w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/marjoram-e1282145737879.jpg 480w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a>I think I can honestly say I&#8217;ve never used Marjoram before last night. \u00a0The next substitute was vegetable oil instead of Canola oil. <\/span><\/span><\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/ingredients1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-5045\" title=\"ingredients\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/ingredients1-e1282147199177-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/ingredients1-e1282147199177-225x300.jpg 225w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/ingredients1-e1282147199177.jpg 480w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><\/p>\n<p><span style=\"color: #0000ff;\"><span style=\"color: #000000;\">I rinsed and dried the pork loins and then seasoned them with Marjoram and salt.<\/span><\/span><\/p>\n<p><span style=\"color: #0000ff;\"><span style=\"color: #000000;\"><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/porkloin.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-5032\" title=\"porkloin\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/porkloin-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/porkloin-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/porkloin.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/span><\/span><\/p>\n<p><span style=\"color: #0000ff;\"><span style=\"color: #000000;\"><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/porkskillet.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-5033\" title=\"porkskillet\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/porkskillet-e1282145965928-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/porkskillet-e1282145965928-225x300.jpg 225w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/porkskillet-e1282145965928.jpg 480w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a>Michael browned them in the skillet and then transferred them to the baking dish. I sliced a Granny Smith apple and put it on top.<\/span><\/span><\/p>\n<p><span style=\"color: #0000ff;\"><span style=\"color: #000000;\"><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/pork1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-5036\" title=\"pork\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/pork1-e1282146425718-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/pork1-e1282146425718-225x300.jpg 225w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/pork1-e1282146425718.jpg 480w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><\/span><\/span><\/p>\n<p><span style=\"color: #0000ff;\"><span style=\"color: #000000;\"><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/pork11.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-5037\" title=\"pork1\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/pork11-e1282146478946-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/pork11-e1282146478946-225x300.jpg 225w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/pork11-e1282146478946.jpg 480w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a>I topped the pork\/apples with the brown sugar.<\/span><\/span><\/p>\n<p><span style=\"color: #0000ff;\"><span style=\"color: #000000;\"><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/brownsugar.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-5038\" title=\"brownsugar\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/brownsugar-e1282146539586-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/brownsugar-e1282146539586-225x300.jpg 225w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/brownsugar-e1282146539586.jpg 480w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><\/span><\/span><\/p>\n<p>We made the gravy in a pot and poured it over the pork\/apple.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/pork2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-5039\" title=\"pork2\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/pork2-e1282146729963-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/pork2-e1282146729963-225x300.jpg 225w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/pork2-e1282146729963.jpg 480w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a>The next step was the bake it. While it was baking, Michael made his famous potatoes in the skillet and we ate our tomato and mozzarella salad with balsamic vinegar.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/tomato2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-5040\" title=\"tomato\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/tomato2-e1282146788887-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/tomato2-e1282146788887-225x300.jpg 225w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/tomato2-e1282146788887.jpg 480w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/salad5.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-5041\" title=\"salad\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/salad5-e1282146826585-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/salad5-e1282146826585-225x300.jpg 225w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/salad5-e1282146826585.jpg 480w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a>Pork has always been a difficult thing to make for us. We&#8217;ve made it a few times and it always turns out dried out! This time, it did not dry out. But the gravy didn&#8217;t turn out right. It was kind of congealed instead of a gravy. \ud83d\ude41<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/pork3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-5042\" title=\"pork3\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/pork3-e1282146981640-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/pork3-e1282146981640-225x300.jpg 225w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/pork3-e1282146981640.jpg 480w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a>Is there a secret to gravy that I don&#8217;t know? Congealed isn&#8217;t appetizing.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/dinner4.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-5043\" title=\"dinner\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/dinner4-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/dinner4-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2010\/08\/dinner4.jpg 640w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><span style=\"color: #0000ff;\"><span style=\"color: #000000;\">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. <\/span><\/span><\/p>\n<p><span style=\"color: #0000ff;\"><span style=\"color: #000000;\"><strong><em>QUESTION: Do you have a trick for pork?<\/em><\/strong><\/span><\/span><\/p>\n<p><span style=\"color: #0000ff;\"><span style=\"color: #000000;\"><br \/>\n<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dinner Tuesday night was \u00a0pretty good! Here&#8217;s the recipe: Glazed Pork Chops and Apples Recipe (Modified from this recipe on Taste of Home.) Serves: 4 Ingredients: 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":""},"categories":[55,315,104,198,212],"tags":[8599,8770,1374,1373,1376,934,1375],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/4997"}],"collection":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4997"}],"version-history":[{"count":6,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/4997\/revisions"}],"predecessor-version":[{"id":5047,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/4997\/revisions\/5047"}],"wp:attachment":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}