Pork With Apples and Onions
- 6 center-cut pork chops (6 ounces (each;)
- about 3/4 inch thick)
- 1 tsp salt
- 1/2 tsp black pepper
- Cooking spray
- 1 Tbs 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 1-1/2pounds)
- 1 Tbs fresh lemon juice
- Chopped fresh parsley (optional)
- Directions.
- This quintessential New England fall dish is light, due in part to today’s leaner pork. The apples and onions turn into an almost chunky applesauce.
- 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. Yield: 6 servings (serving size: 1 pork chop and 3/4 cup apple mixture).
