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40 minutes
Prep: 15 minutes
Cook: 25 minutes
76 calories per serving view nutrition facts
8 servings
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| 8 | each | pork chops | boneless, 1/2 inch thick |
| 2 | each | apples | cooking |
| 1/4 | cup | flour, all-purpose | |
| 2 | tablespoons | vegetable oil | |
| 2 | tablespoons | shallots | finely chopped, or onions |
| 2 | tablespoons | red wine vinegar | |
| 3/4 | cup | chicken broth | |
| 1 | tablespoon | honey | |
| 1 | teaspoon | tomato paste | |
| 1 | x | salt and black pepper | to taste |
Sprinkle chops with salt and pepper to taste and set aside.
Cut the Apples into quarters.
Peel the quarters and discard the core.
Dredge the chops in flour.
Heat the oil in a large heavy skillet, and add the chops.
Cook until well browned on one side, about 5 minutes.
Turn the chops and continue cooking about 5 minutes.
Remove the chops, and add the quartered apples.
Cook about 2 minutes turning the apples often.
Remove the apples and pour off the fat from the skillet.
Add the shallots and vinegar and cook briefly, stirring with a wooden spoon.
Add the broth and honey.
Cook 1 minute and stir in the tomato paste.
Return the chops and apples to the skillet.
Spoon sauce over them, and cover closely.
Cook ten minutes, and serve chops covered with sauce.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 34mg | 1% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 1.0g | 2% |
| Sugars 6.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 1% | Vitamin C | 3% | |
| Calcium | 0% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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