Fruit is a favorite partner with pork,
and these braised chops feature both raisins and apples. A spark
of mustard brings all the flavors together for an autumn-inspired
skillet supper. Serve with hot cooked noodles and broccoli spears.
Apple Orchard Pork
Chops
- 6 pork loin chops, 3/4-inch thick
2 teaspoons vegetable oil
2 cups apple cider, or juice
1/3 cup coarse-grain mustard
3 medium apples, cored, sliced 1/2-inch thick
1/2 cup raisins
1/2 cup green onions, sliced
2 tablespoons cornstarch
1/4 cup water
- Heat oil in large skillet over medium-high
heat. Brown pork chops and season with salt and pepper.
- Combine apple cider and mustard; pour
over pork chops. Cover and simmer for 20 minutes.
- Add apples, raisins and green onions.
Cover; cook 5 to 10 minutes longer until internal temperature
on a thermometer reads 160°F (70°C).
- Place pork chops and apples on serving
platter; keep warm.
- Stir combined cornstarch and water into
pan juices; cook and stir until thickened. Serve sauce over pork
chops and apples.
Makes 6 servings.
Nutritional Information Per Serving (1/6
of recipe): Calories: 284 calories; Protein: 23 grams; Fat: 8
grams; Sodium: 380 milligrams; Cholesterol: 55 milligrams; Saturated
Fat: 1 grams; Carbohydrates: 35 grams; Fiber: 3 grams
Recipe provided courtesy of Pork, Be Inspired®.
