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MK’s Pork Chops with Apples

February 20, 2016

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.  


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.


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.


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