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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:30 |
Total Time: |
1:00 |
Ingredients: |
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2 tbsp. olive oil
2 boneless pork loin chops (we used 4)
2 Gala or any tart apples, unpeeled, cut into 8 wedges
3/4 cup chicken broth
2 tbsp. balsamic vinegar
1-1/2 tsp. cornstarch
1 tsp. sugar
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Directions:
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Heat 1 tablespoon olive oil in a skillet over medium heat. Sprinkle salt and pepper on pork chops to taste and saute until browned and fully cooked (about 5 minutes on each side depending on thickness of chop). Remove chops.
In same skillet, add remaining olive oil and saute apple wedges (we cut them into slices instead of wedges) on both sides until lightly browned and tender, about 3 to 4 minutes.
In a small bowl, mix chicken broth, vinegar, cornstarch and sugar and whisk thoroughly (sugar blends better if chicken broth is warm).
Add mixture to skillet with apples. Heat to boiling and return pork to skillet to heat through. (Our chops were thick so we let them simmer in the sauce for 5 minutes). Very good served with couscous or egg noodles.
Variations: Add 1/2 cup raisins or dried or fresh cranberries to skillet when you add the liquid. If using fresh cranberries, leave on the heat a few minutes until they pop.
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I found this on the Internet from an article in the "Post Gazette" by Susan Martinson ("In the Kitchen"). This is WONDERFUL and it tastes very fancy, but it's so easy.
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