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| 4 |
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boneless lean pork loin chops (5 oz ea.) |
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| 3 cups |
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sweet onion slices |
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| 1 tsp |
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canola oil |
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| 2 |
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medium Granny Smith apples, peeled/sliced |
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| 1/2 cup |
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water |
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| 2 Tbs |
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brown sugar |
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| 1 Tbs |
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cider vinegar |
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| 1 tsp |
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garlic powder |
|
| 1/2 tsp |
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salt |
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| 1/4 tsp |
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pepper, (1/4 to 1/2) |
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| 1/4 tsp |
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dried rosemary, crushed |
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| In a large nonstick skillet coated with nonstick cooking spray, cook chops for about 3 minutes on each side or until browned. Remove meat; set aside and keep warm. In same skillet, cook and stir onion in oil for 7 minutes or until golden brown. Add apple slices; cook and stir 3 minutes longer. Combine the rest of the ingredients. Stir into skillet. Bring to a boil. Return meat to pan. Reduce heat; cover and simmer for 8-10 minutes or until apples are crisp tender and a meat thermometer reads 160 degrees. 4 servings. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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