Apple Pork Chops
A rich, special-occasion dish. These chops should not be overcooked or they will be dry. You can use pork chops with or without the bone.
- 4 small pork chops, ½-inch thick
- (about 1½ pounds with the bone or 1 pound boneless)
- Salt to taste
- ¼ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- 1 cup sliced onion
- 2 cups sliced apples
- ¼ teaspoon dried thyme
- ¼ cup apple juice
1 Season the chops with salt and pepper; dredge lightly in flour.
2 In a large nonstick skillet, heat the oil over medium-high heat. Add the pork chops. Cook 4 minutes per side or until juices run clear when a small slit is cut in the meat. Remove from skillet.
3 Add the onion and cook until slightly softened, about 1 minute, add the apples and thyme; cook until slightly softened, about 2 minutes. Add the apple juice; return the pork chops to the skillet, and cook, turning the chops once, until sauce has thickened.
Diabetic Exchanges: ¼ bread; 3 lean meat; ½ fruit; ½ vegetable; 1½ fat
MENU SUGGESTIONS: Broccoli Fennel Velvet Soup; Ginger Butternut Squash and
Yellow Turnip Purée ; Stir-Fried Bok Choy ; Poached Orange
Tagged: diabetes recipes