Pork with Dried Apples & Prosciutto
From EatingWell: EatingWell Serves Two
Our favorite fall flavors come together in this simple skillet supper, united in a tangy cider sauce. Accompany the pork with mashed potatoes—perfect for soaking up the sauce.
- 2 thin-cut boneless pork loin chops, (8 ounces), trimmed of fat
- 1/8 teaspoon kosher salt, or to taste
- 1/8 teaspoon freshly ground pepper
- 1 teaspoon extra-virgin olive oil
- 2 thin slices prosciutto, (1 ounce), chopped
- 1 cup apple cider
- 3/4 cup chopped dried apples
- 1/2 cup reduced-sodium chicken broth, divided (see Tips for Two)
- 1 teaspoon cider vinegar
- 1 teaspoon chopped fresh sage, or 1/4 teaspoon rubbed dried sage
- 2 teaspoons whole-grain mustard
- 1 teaspoon cornstarch
- Sprinkle pork chops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned on both sides, 1 to 2 minutes per side. Transfer to a plate. Add prosciutto and cook, stirring constantly, until browned, about 1 minute. Transfer to the plate.
- Add cider, apples, 1/4 cup broth, vinegar and sage to the pan and bring to a boil, scraping up any browned bits. Reduce heat to a simmer and cook, stirring occasionally, until the apples have softened, 4 to 6 minutes.
- Stir together mustard, cornstarch and the remaining 1/4 cup broth in a small bowl. Add to the pan and bring to a simmer, stirring constantly. Return the pork and prosciutto to the pan and simmer, turning the pork to coat, until heated through, 1 to 2 minutes.
Tips & Notes
- Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
Per serving: 369 calories; 11 g fat (3 g sat, 5 g mono); 77 mg cholesterol; 39 g carbohydrates; 30 g protein; 3 g fiber; 663 mg sodium; 454 mg potassium.
Nutrition Bonus: Selenium (54% daily value).
Carbohydrate Servings: 212
Exchanges: 2 1/2 fruit, 4 lean meat
More From EatingWell
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Main Ingredient
- Preparation/ Technique
- Valentine's Day
- Type of Dish
- Main dish, meat
- Ease of Preparation
- EatingWell Serves Two
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)