Pork Chops and Apples
|Serving Size||½ of recipe|
|Total Fat||19 g|
|Saturated Fat||6 g|
|Sodium||753 mg |
|Total Carbohydrate||20 g|
|Dietary Fiber||2 g|
||1 tablespoon |
||½ teaspoon |
||¼ teaspoon |
|Dash of fresh ground black pepper
|Pork loin chops||2 (6-ounce) |
Medium, tart apple (such as Granny Smith), cored and sliced lengthwise
||½ tablespoon |
||1 teaspoon |
||2 teaspoons |
||2 teaspoons |
| Vegetable stock
|White wine vinegar||1 tablespoon |
- Mix together the flour, cumin, salt, and pepper on a large plate. Dip the pork chops into mixture so that they are evenly coated.
- Combine the apples, brown sugar, and cinnamon in a small bowl.
- Heat the butter in a small, nonstick skillet over medium-high heat. Add the diced apples and cook for about 5-6 minutes, stirring often, until slightly golden.
- Heat the canola oil in a medium to large skillet over high heat. Place the pork in the skillet and sear for about 1 ½ minutes on each side. Then turn the heat down to medium-low and continue to cook the pork for 2-3 minutes per side.
- Add the stock and vinegar to the skillet. Scrape up any brown bits stuck to the pan and cook with the cover on for 3-4 minutes, until the pork is cooked through and the sauce is somewhat thickened.
- Serve the pork with the sauce and apples.
5 lean meats; 1 starch; 1 fat; ½ fruit
Top bagged mixed greens with a light balsamic vinaigrette dressing.
Please be aware that this information is provided to supplement the care
provided by your physician. It is neither intended nor implied to be a
substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER
IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the
advice of your physician or other qualified health provider prior to
starting any new treatment or with any questions you may have regarding a
EBSCO Publishing All rights reserved.