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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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My family has used apples for many great dishes, including this pork chop recipe from my grandmother that I adapted for two. It uses apples, apple butter and apple cider. My boyfriend loves it served with a baked sweet potato and green salad. Ingredients:
2 tablespoons apple butter |
2 tablespoons cider vinegar |
1 tablespoon dijon mustard |
2 to 3 teaspoons minced fresh rosemary |
2 boneless butterflied pork chops (6 ounces each) |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 large tart apple, chopped |
1/3 cup chopped sweet onion |
2 tablespoons butter |
3/4 cup apple cider or juice |
Directions:
1. In a small bowl, combine the apple butter, vinegar, mustard and rosemary. Flatten pork chops to 1/2-in. thickness; sprinkle with salt and pepper. Brush with apple butter mixture.
2. Combine apple and onion; place over one side of each pork chop. Fold other side of pork over filling and secure with toothpicks.
3. In a small ovenproof skillet, brown chops in butter for 3-4 minutes on each side or until a thermometer reads 145°. Add cider.
4. Bake, uncovered, at 350° for 15-20 minutes or until apples and onions are tender. Remove chops and keep warm. Bring pan juices to a boil; cook until reduced by half. Discard toothpicks. Serve with sauce. Yield: 2 servings.
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