Pork with Apples and Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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) |
Directions:
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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