Pork Loin Chops With Cinnamon Apples

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Pork and apples are simply meant for each other. Tart Granny Smiths balance the caramel sweetness of brown sugar.

TOTAL TIME: 22 MINUTES

QUICK TIP: To quickly peel the apples, use a vegetable peeler instead of a paring knife.

Ingredients

• 1 teaspoon dried rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
• 1/2 teaspoon vegetable oil
• Cooking spray
• 1 teaspoon butter
• 4 cups (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
• 1 tablespoon brown sugar
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• Dash of salt

Directions

1. Combine first 3 ingredients, and sprinkle over pork.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium heat.
3. Add pork; cook 3 minutes on each side or until done.
4. Remove pork from pan.
5. Cover and keep warm.
6. Melt butter in pan over medium heat.
7. Add apple and remaining 4 ingredients, and cook 5 minutes or until tender, stirring frequently.
8. Serve with pork.

Yield: 4 servings (serving size: 1 pork chop and 3/4 cup apple mixture)