Prep: 15 min., Cook: 15 min. If your pork chops are more than 1/2-inch thick, pound slightly between 2 sheets of plastic wrap or wax paper to ensure fast, even cooking.
4 (4-oz.) boneless pork loin chops
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine, divided
2 Granny Smith apples, peeled and thinly sliced
1 small onion, halved and thinly sliced
3 carrots, shredded
2 tablespoons dark brown sugar
1 tablespoon cider vinegar
1/4 cup dried cranberries
Garnish: fresh parsley sprigs
How to Make It
Sprinkle chops with salt and pepper. Melt 1 1/2 tablespoons spread in a large nonstick skillet over medium-high heat. Add chops, and cook 3 minutes on each side or until done. Remove, and keep warm.
Melt remaining 1/2 tablespoon spread in skillet over medium-high heat. Add apples and onion, and cook, stirring occasionally, 4 minutes; stir in carrots, and cook 2 minutes. Stir in sugar and vinegar; reduce heat to medium-low, and cook 2 minutes or until vegetables are tender. Stir in cranberries and any accumulated juices form pork. Serve chops over slaw. Garnish, if desired.
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