MK’s Pork Chops with Apples
Pictures do not always do justice to a person, or in this case, food. If we can send a man to the moon, then certainly we can invent smell-a-vision or taste-a-vision. The tantalizing aroma of this dish as it cooks prepares one for the most divine taste of all time. Thank you, Matthew and Kevin for selecting and cooking such a divine meal that pleased the appetites of two families! Thank you, Kickstarter Backers, for supporting “Sauteed Pork Chops with Apples” from Skinny One-Pan recpes from Better Homes and Gardens, 2016 ed.
Ingredients:
12 bone-in pork loin chops
4 tsp. canola oil
2 tbsp canola oil
4 tbsp. sugar and spice rub (3 tbsp brown sugar, 2 tsp. chili powder, 1 1/2 tsp kosher salt, garlic powder, onion powder, and ground cumin, 1/4 tsp. cayenne pepper and black pepper- mixed together)
4 c. thinly sliced Granny Smith apples
1 1/2 c. reduced-sodium chicken broth.
Directions:
Brush both sides of pork chops with the 4 tsp. canola oil. Sprinkle Sugar and Spice Rob over chops; rub in with your fingers. Cover and chill 1 hour. In a large skillet, heat 2 tbsp canola oil over medium high heat. Add pork chops 4 at a time to cook. Remove chops to large baking pan and cover to keep warm. Add chicken broth to skillet, stirring to scrape up browned bits. Add apples. Bring to boiling; reduce heat. Simmer, covered 3 minutes or just until apples are tender. Use a slotted spoon, remove apples, and place over pork chops and cover to keep warm. Bring broth mixture in skillet to boiling. Boil, uncovered, 5 minutes. Pour over chops. Place in preheated 350 degree F oven for 15-20 minutes to heat thoroughly.
