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Pork with Apples and Onions

Yield 6 servings (serving size: 1 pork chop and 3/4 cup apple mixture)
This Quintessential New England fall dish is light, due in part to today's learner pork. The apples and onions turn into an almost chunky applesauce.

Ingredients

  • 6 (6-ounce) center-cut pork chops ( 3/4 inch thick)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 1 tablespoon olive oil
  • 2 large onions, each cut into 8 wedges
  • 2/3 cup Sauvignon Blanc or other dry white wine
  • 4 Granny Smith apples, peeled and each cut into 6 wedges (about 1 1/2 pounds)
  • 1 tablespoon fresh lemon juice
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 324
  • caloriesfromfat 35 %
  • fat 12.7 g
  • satfat 3.8 g
  • monofat 6.2 g
  • polyfat 1.4 g
  • protein 31.7 g
  • carbohydrate 20.3 g
  • fiber 3.8 g
  • cholesterol 88 mg
  • iron 1.7 mg
  • sodium 488 mg
  • calcium 32 mg

How to Make It

  1. Sprinkle both sides of chops with salt and pepper. Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add 3 chops; cook 4 minutes on each side or until lightly browned. Remove chops from pan. Repeat the procedure with remaining chops. Remove chops from pan; set aside.

  2. Heat oil in pan. Add onions, and cook 8 minutes or until golden brown, stirring occasionally. Add the wine, and cook 1 minute. Return chops to pan, nestling them into onion mixture. Reduce heat to medium-low. Cover and cook 15 minutes. Add apples to pan. Cover and cook 25 minutes or until chops are tender. Remove chops from pan; keep warm. Increase heat, and bring apple mixture to a boil, and cook 10 minutes or until liquid almost evaporates. Stir in the lemon juice. Serve chops with apple mixture. Sprinkle with parsley, if desired.