Pork with Apples and Onions

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.

Yield: 6 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: 324
  • Calories from fat: 35%
  • Fat: 12.7g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 31.7g
  • Carbohydrate: 20.3g
  • Fiber: 3.8g
  • Cholesterol: 88mg
  • Iron: 1.7mg
  • Sodium: 488mg
  • Calcium: 32mg

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)

Preparation

  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.
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