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Pork Chops with Granny Smith Apples

Photo: Cyd McDowell
Prep time 20 mins
Other time 5 mins
Yield Makes 4 servings

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 6-ounce boneless pork loin chops, or one 1 ½-to 2-pound pork
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 2 small Granny Smith apples, halved
  • 1/4 cup fresh parsley, coarsely chopped
  • 1/2 cup chicken broth
  • 2 tablespoons champagne or white wine vinegar
  • 2 tablespoons coarse grain mustard

Nutrition Information

  • calcium 44 mg
  • calories 360
  • caloriesfromfat 1 %
  • carbohydrate 13 g
  • cholesterol 98 mg
  • fat 21 g
  • fiber 2 g
  • iron 2 mg
  • protein 30 mg
  • satfat 8 g
  • sodium 2045 mg

How to Make It

  1. Mix together the flour, cumin, salt, and pepper on a large plate. Lightly coat each piece of pork with the flour mixture; set aside. Heat the vegetable oil and butter in a large skillet over medium-high heat. Sprinkle the apple halves with a pinch of salt and pepper. Cook the apples cut-side down about 5 minutes or until golden brown. Remove from the skillet, cover, and set aside. Place the pork in the skillet, sprinkle with the parsley, and cook until the meat is golden brown and crispy, 4 to 5 minutes per side. While the pork is cooking, whisk together the broth and vinegar. Remove the pork from the skillet and set aside. Pour the broth mixture into the skillet, stirring and scraping up any browned bits. Bring to a boil and cook until slightly thickened. Divide the pork among 4 plates and pour some pan sauce over each. Before serving, place an apple half and a dab of mustard on each plate.