Seared Pork Chops with Apples and Onion

Seared Pork Chops with Apples and Onion

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From: Diabetic Living Magazine

Seared pork chops topped with sautéed apples and onions are served over brown rice and sprinkled with thyme in this easy main dish recipe. Want something green with this meal? Pair it with steamed green beans or an arugula salad.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 (7 to 8 ounce) bone-in pork center-cut rib chops, trimmed of fat
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 firm cooking apples, such as Gala or Fuji, cut into ¼-inch slices
  • 1 large onion, cut into thin wedges
  • 2 cloves garlic, minced
  • ¼ cup dry white wine
  • ¼ cup reduced-sodium chicken broth
  • 1-2 teaspoons Dijon mustard
  • 1 teaspoon butter
  • 1⅓ cups hot cooked brown rice
  • 1 tablespoon fresh thyme leaves

Preparation

  • Prep

  • Ready In

  1. Sprinkle chops with salt and pepper. Coat a 12-inch nonstick skillet with cooking spray; heat the skillet over medium-high. Add the chops; cook 4 to 5 minutes or until browned on both sides. Remove from the skillet; keep warm.
  2. Combine apples, onion, and garlic in the skillet. Cook over medium-high 6 to 8 minutes or until the apples are golden, stirring occasionally. Carefully add wine; cook 1 to 2 minutes, stirring to scrape up crusty brown bits. Stir in broth, mustard, and butter. Return the chops to the skillet. Simmer, covered, 4 to 6 minutes or until a thermometer inserted in the chops registers 145°F.
  3. Serve the chops and the apple mixture with rice. Sprinkle with thyme.

Nutrition information

  • Serving size: 1 pork chop and ½ cup apple mixture
  • Per serving: 321 calories; 7 g fat(3 g sat); 4 g fiber; 33 g carbohydrates; 29 g protein; 14 mcg folate; 69 mg cholesterol; 12 g sugars; 110 IU vitamin A; 9 mg vitamin C; 58 mg calcium; 1 mg iron; 426 mg sodium; 562 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 3½ lean protein, 1½ starch, 1 vegetable, ½ fruit

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