- 1/2 large apple, diced
- 1 tsp Butter
- 2 Tablespoons chopped Walnuts
- 3 Tablespoons Maple Syrup
- 2 teaspoons Cider Vinegar
- 1/4 teaspoon fresh Lemon Zest
- 1/4 cup fat free, low sodium Chicken Broth
- 2 Pork Chops, approximately 1 1/2 inches thick
- 1 Tablespoon Canola Oil
Tuesday, September 6, 2011
Apple & Maple Glazed Pork Chops
It seems like everyone is always looking for a new way to serve chicken for dinner. This time, I just decided to try something altogether new instead of chicken. Though it isn't the official slogan anymore, pork is still 'the other white meat'. When using fatty cuts and poor cooking methods, pork can be unhealthy, but if you start with a lean cut and use healthy seasoning & cooking methods, pork can also be a great, healthy, lean protein. I tried making a few different versions of these pork chops, but this one was finally the one that Peter and I voted as the winner to share with you.
Recipe (serves 2, but easily multiplies to serve 4,6,8,etc):
Start by heating 1 tsp butter in a sauce pot and add the diced apple:
Saute the apples over medium heat for about 10 minutes:
Then reduce heat to low, add 2 Tbsps of chopped walnuts, 3 Tbsps maple syrup, 2 tsps cider vinegar, and 1/4 tsp lemon zest. Stir and simmer for about 2 minutes then stir in 1/4 cup chicken broth and let it all simmer for a few minutes until it thickens slightly.
Pat pork chops dry and season both sides with any seasoning blend (I used a salt free seasoning). Heat 1 Tbsp canola oil in your pan, and sear the pork chops for about 3 minutes on each side to allow a nice golden crust to form:
Top with the apple-maple glaze...
...cover, and bake in a 350 degree F oven for about 20 minutes. (cooking time will vary depending on thickness of your pork chops- mine were about 1 1/4 inches in thickness)
I think covering your pork chops are important to keep your meat tender and protect it from drying out.
Serve your beautiful pork chops with a side of wild rice and a mixed green salad tossed with some of the same ingredients as those in your glaze to tie the flavors together.
I diced the other half of my apple to toss in the salad along with feta cheese, dried cranberries, candied walnuts, and a drizzle of balsamic vinegar.
Look at how tender and juicy the pork chops are inside
and how warming and yummy that glaze is!