Pork Loin Chops with Cinnamon Apples

Pork Loin Chops with Cinnamon Apples Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
Warm flavors like sage and cinnamon play up the contrast between the juicy pork chops and caramelized apples. Tart Granny Smiths and slightly sweeter Braeburn apples both work well for this dish.

Yield:

4 servings (serving size: 1 pork chop and 3/4 cup apple mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 251
Caloriesfromfat 30 %
Fat 8.3 g
Satfat 3.1 g
Monofat 3.3 g
Polyfat 0.9 g
Protein 24.1 g
Carbohydrate 20.2 g
Fiber 2.3 g
Cholesterol 67 mg
Iron 0.9 mg
Sodium 388 mg
Calcium 38 mg

Ingredients

1 teaspoon dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon vegetable oil
Cooking spray
1 teaspoon butter
4 cups (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
1 tablespoon brown sugar
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
Dash of salt

Preparation

Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 3 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.

Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 5 minutes or until tender, stirring frequently. Serve the apples with pork.

Abby Duchin Dinces,

Cooking Light

October 2003
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