As Fall gets closer, it is easy to be tempted by all the delicious fruits and vegetables that laden the stores. The cooler weather cries out for classic dishes which are full to the brim with pumpkin, apples and cinnamon. This apple and pork chop is one such dish and for variety, you can easily mix the chicken up for pork if you fancy a change. Try it out. We would love to know what you think.
Skillet Apple Pork Chops
Yields 4 servings
254 calories, 15 g carbs, 9.6 g fat, & 27 g protein
This easy one-pot recipe is perfect for a quick mid-week meal. Get ready for the smell of delicious apples to fill your kitchen and dining room. Delicious!
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Ingredients:
- 1½ tablespoons olive oil, divided
- 4 (6-oz) bone-in pork chops
- ¾ teaspoon kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- ½ cup unsalted chicken stock (such as Swanson)
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh sage
- 1½ teaspoons chopped fresh rosemary
- 2 medium apples, thinly sliced
- 1 small red onion, thinly vertically sliced
Directions:
- Heat a large skillet over medium-high heat.
- Add 1½ teaspoons oil to pan; swirl to coat.
- Sprinkle pork chops evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper.
- Add pork chops to pan; cook 5 minutes on each side or until pork chops are done. Remove from pan.
- Combine stock and mustard, stirring with a whisk.
- Add remaining 1 tablespoon oil to pan; swirl.
- Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, apple, and onion to pan; cook 4 minutes, stirring occasionally.
- Stir in stock mixture.
- Return pork chops to pan; cook 3 minutes or until liquid is reduced by half.
[You can view the original recipe on My Recipes]
Please contact us if you have questions or want to learn more about our weight loss programs or Botox and Fillers: