Pork Loin Chops with Cinnamon Apples

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

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Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 30%
  • Fat: 8.3g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 24.1g
  • Carbohydrate: 20.2g
  • Fiber: 2.3g
  • Cholesterol: 67mg
  • Iron: 0.9mg
  • Sodium: 388mg
  • Calcium: 38mg

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

  1. 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.
  2. 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.
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