Apple-a-Day Pork Chops
INGREDIENTS:
6 (4 ounce) boneless pork loin chops
vegetable cooking spray
1 tablespoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 Red Delicious apple, peeled and chopped
1/2 cup golden raisins
1/2 cup currants
2 teaspoons olive oil
3/4 cup Marsala wine or apple cider
Garnishes: rosemary sprig and apple slices
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DIRECTIONS:
COAT both sides of pork chops evenly with cooking spray.
COMBINE rosemary, salt, and pepper. Rub mixture evenly on both sides of pork; set aside.
COOK apple, raisins, and currants in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes. Add 1/4 cup wine, stirring constantly, until most liquid is evaporated. Add remaining wine, and cook 15 minutes or until mixture is thickened.
COOK pork chops in a large skillet coated with cooking spray over medium-high heat 5 minutes on each side or until done. Top with apple mixture. Garnish, if desired.
Reprinted with permission of Southern Living® magazine. All rights reserved.
6 (4 ounce) boneless pork loin chops
vegetable cooking spray
1 tablespoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 Red Delicious apple, peeled and chopped
1/2 cup golden raisins
1/2 cup currants
2 teaspoons olive oil
3/4 cup Marsala wine or apple cider
Garnishes: rosemary sprig and apple slices
--------------------------------------------------------------------------------
DIRECTIONS:
COAT both sides of pork chops evenly with cooking spray.
COMBINE rosemary, salt, and pepper. Rub mixture evenly on both sides of pork; set aside.
COOK apple, raisins, and currants in hot oil in a large skillet over medium-high heat, stirring often, 5 minutes. Add 1/4 cup wine, stirring constantly, until most liquid is evaporated. Add remaining wine, and cook 15 minutes or until mixture is thickened.
COOK pork chops in a large skillet coated with cooking spray over medium-high heat 5 minutes on each side or until done. Top with apple mixture. Garnish, if desired.
Reprinted with permission of Southern Living® magazine. All rights reserved.
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