| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Cooking Light, Sept 2012 |
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Attributes:
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Grill, Quick and Easy, Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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2 1/2 tsp. canola oil, divided 1 1/2 cups frozen pearl onions, thawed 2 cups Gala apple wedges 1 tbs. butter, divided 2 tsp. fresh thyme leaves 1/2 tsp. kosher salt, divided 1/2 tsp. freshly ground black pepper, divided 4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick) 1/2 cup fat-free, lower-sodium chicken broth 1/2 tsp. all-purpose flour 1 tsp. cider vinegar |
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Instructions:
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1. Preheat oven to 400°. 2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. 3. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture. |
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Related recipes:
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None |
2013-11-25