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Chops: Pork Chops Sterling

Source of Recipe

Sunset Magazine


Recipe Introduction

Thirty minutes to a great tasting meal.

List of Ingredients

2 Golden Delicious apples (1 lb. total), rinsed
1 tablespoon butter or margarine
4 boned center-cut loin pork chops (each about 1 in. thick, about 13/4 pounds total), rinsed and
patted dry
1 cup apple juice
1 teaspoon ground ginger
1/4 cup dried apricots
2 oranges (about 1 lb. total)
Salt




Recipe

Peel apples, core, and cut into quarters. In a 12-inch nonstick frying pan or a 5- to 6-quart nonstick pan over medium-high heat, melt the butter. Add apples and cook, turning occasionally, until flat sides of quarters are browned, about 5 minutes total. Remove from pan.

Turn heat to high, add pork chops and lightly brown on each side, about 1 minute total.

Meanwhile, in a glass measure, stir together apple juice and ginger.

Reduce heat to medium; add apple juice mixture, apple slices, and dried apricots. Cover pan and simmer until pork chops are just barely pink in center (150°, cut to test), about 12 minutes.

Meanwhile, with a sharp knife, cut and discard peels and white membranes from oranges. Over a bowl, cut between membranes and fruit to release fruit segments into bowl. Squeeze juice from membranes into bowl.

With a slotted spoon, transfer chops and fruit to a rimmed platter; keep warm. Drain orange juice into pan and boil, uncovered, on high heat until reduced to 1/3 cup, 5 to 6 minutes. Pour mixture over meat. Garnish with orange segments. Add salt to taste.

YIELD: 4 Servings
Per serving: 566 cal., 46% (261 cal.) from fat; 41 g protein; 29 g fat (11 g sat.); 37 g carbo (4.5 g fiber); 151 mg sodium; 141 mg chol.