Pork Loin Chops with Cinnamon Apples

Pork Loin Chops with Cinnamon Apples

Warm flavors like sage and cinnamon play up the contrast between the juicy chops and caramelized apples. Tart Granny Smiths and slightly sweeter Braeburn apples both work well for this dish.

Yield
4 servings (serving size: 1 pork chop and 3/4 cup apple mixture)

Ingredients
1  teaspoon  dried rubbed sage
1/2  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
4  (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2  teaspoon  vegetable oil
Cooking spray
1  teaspoon  butter
4  cups  (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
1  tablespoon  brown sugar
1  teaspoon  fresh lemon juice
1/2  teaspoon  ground cinnamon
Dash of salt
Preparation
Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 3 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.

Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 5 minutes or until tender, stirring frequently. Serve the apples with pork.

Nutritional Information
Calories:251 (30% from fat)
Fat:8.3g (sat 3.1g,mono 3.3g,poly 0.9g)
Protein:24.1g
Carbohydrate:20.2g
Fiber:2.3g
Cholesterol:67mg
Iron:0.9mg
Sodium:388mg
Calcium:38mg
Abby Duchin Dinces, Cooking Light, OCTOBER 2003