Butterflied Pork Chop Dinner |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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The sliced apple and sweet potatoes that complement these tender pork chops remind me of a crisp fall day, but I enjoy this hearty main dish any time of year, served with salad and dinner rolls. -Angela Leinenbach Mechanicsville, Virginia Ingredients:
2 butterflied pork chops (3/4 inch thick and 3 ounces each) |
1 tablespoon butter |
1 cup apple juice or cider, divided |
1 teaspoon rubbed sage |
3/4 teaspoon salt |
1/2 teaspoon pepper |
2 medium sweet potatoes, peeled and cut into 1/2-inch slices |
1 green onion, thinly sliced |
1 medium tart apple, peeled, cored and cut into 1/4-inch rings |
2 teaspoons cornstarch |
Directions:
1. In a large skillet, brown pork chops in butter; drain. Remove from skillet and keep warm. In same skillet, combine 3/4 cup apple juice, sage, salt and pepper. Add sweet potatoes and green onion. Bring to a boil. Reduce heat.
2. Cover and simmer for 10 minutes; add apple rings and pork chops. Cover and simmer for 13-15 minutes or until apple rings and sweet potatoes are tender and meat is no longer pink.
3. With a slotted spoon, remove the pork chops, sweet potatoes and apple to serving plates; keep warm.
4. Combine cornstarch and remaining apple juice until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork chops, sweet potatoes and apple. Yield: 2 servings.
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