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Monday, September 19, 2011

Braised Pork Chops with Sauteed Granny Smith Apples

My quest for low-sodium recipes has taken a tasty turn towards fall tonight and brings us the yummy  combination of pork and green Granny Smith apples.  These flavors always taste great together and this recipe offers great flavor with very little sodium.

6  Boneless Thick-Cut Pork Loin Chops, about 5-6 oz each
2 tsp  Olive Oil
1/3 cup  White Wine
3  Granny Smith Apples, peeled and sliced
3 TB  Unsalted Butter
3/4 cup  +  3 TB  Apple Juice , divided
1/4 cup  Honey
1/2 tsp  Ground Cinnamon
2 TB  Cornstarch

In a large nonstick skillet heat oil over medium-high heat and brown pork chops until seared on both sides, but not cooked completely thru.  Remove chops from pan and place in an 11 x 7 baking dish.  Add the white wine to the skillet and stir to loosen any browned bits, simmer for about 1 minute.  Pour mixture over chops, cover pan with foil and bake at 375 for about 20 minutes.

While the chops are baking, use the same skillet, melt butter then add apples, and sautee for about 5 minutes over medium heat.  Add 3/4 cup apple juice, honey and cinnamon; cook 1 - 2 minutes longer; reduce heat to low. 

Remove chops from oven and spoon apples over chops.  Bake uncovered for 10 minutes. 

Now remove chops and apples from the baking dish to a serving platter; cover and keep warm.  Pour reserved pan juices into a medium saucepan over medium heat, combine cornstarch and 3 TB apple juice in a small bowl, then add mixture to the pan juices.  Bring mixture to a boil and continue to stir about 2 minutes until sauce is thickened.  Pour sauce over chops and apples and serve.

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