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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Jean McCormick simmers these tender chops with a sweet-and-sour medley of onions and apple. This goes nicely with parsley potatoes and a crisp salad, she writes from Deer Park, New York. Ingredients:
4 lean boneless pork loin chops (4 ounces each) |
1/2 teaspoon salt |
1/4 to 1/2 teaspoon pepper |
2 tablespoons olive oil, divided |
2 cups sliced red onions (1/2-inch slices) |
1 large tart apple, peeled and chopped |
3 tablespoons red wine vinegar |
1/3 cup reduced-sodium chicken broth |
Directions:
1. Sprinkle both sides of pork chops with salt and pepper. In a large nonstick skillet, brown chops in 1 tablespoon oil on both sides over medium-high heat. Remove and keep warm. In the same skillet, cook onions and apple in remaining oil over low heat until golden brown, about 30 minutes.
2. Return pork chops to the pan. Add vinegar; cook for 2 minutes. Stir in the broth. Bring to a boil. Reduce heat; cover and simmer for 18-20 minutes or until meat is tender. Yield: 4 servings.
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