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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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We eat very little meat. And, because I buy only thinly sliced pork chops it's important to keep the meat moist so it does not toughen up when cooking. To accomplish this, I tenderize the heck out of it and marinade it overnight in oyster sauce (I love that stuff). I also love pairing pork with fruit and nuts while cooking. It blends well naturally as you will see. Ingredients:
16 ounces lean pork chops |
3 apples |
1 eggplant |
8 ounces mushrooms |
8 carrots |
4 garlic cloves |
4 cups cabbage |
2 cups broccoli |
1 cup walnut pieces |
2 cups fat-free chicken broth |
Directions:
1. Tenderize boneless pork chops and marinade in oyster sauce over night. Peel and cube eggplant, chop cabbage and broccoli, slice mushrooms and garlic and shred carrot. Peel, core and chop apples. Microwave apples on high for 2 minutes. Mash apples and add walnut pieces. Combine vegetables and place in bottom of roasting pan. pour 2 cups chicken broth over all. Place pork chops on top of vegetables and spoon apples and walnuts over each. Sprinkle with cinnamon. Cover. Bake at 350 degrees for one half hour. Baste Pork chops with vegetable juices, Bake 15 minutes longer. Serve with scalloped potatoes. Enjoy!
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