Fall offers plenty on great flavors and good nutrition. There is an abundance of food shipped from all corners of the earth to American supermarkets and selections this time of year are great.
Two of my favorite foods are pork and apples. When cooked together they offer up a really great taste and make a very nutritional meal. A must recipe. Today’s pork cuts are much leaner containing much less fat. And apples, they are a powerhouse of nutritional value.
Packed with vitamins A and C, they also contain flavonoids, a powerful antioxidant compound that help fight off several diseases. This recipe; “Apple-Glazed Pork Chops” is one that you have to try.
Apple-Glazed Pork Chops
2 teaspoons vegetable oil
1 teaspoon dried thyme leaves
½ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon pepper
1 pound boneless center-cut pork chops
1 small sweet yellow onion1
1 tart red apple (Rome apples are my favorite), cored and thinly sliced
1 tart green apple (Granny Smith), cored and thinly sliced
¾ cup apple juice
2 tablespoon balsamic vinegar
Heat oil in a large nonstick skillet over medium-high heat. Next combine thyme, nutmeg, salt and pepper and sprinkle over both sides of the chops. Cut onion into about 20 very thin wedges. Cook the chops and onions in the oil until the chops are well browned on both sides, about 7-9 minutes.
Next, add your apples and apple juice to the skillet. Reduce heat, cover and simmer 25 minutes or until the pork and apples are tender. Place the chops on a warm serving platter. Use a slotted spoon to lift the apples and onions from the skillet, leaving the drippings and arrange around the pork chops.
Increase heat to back to medium-high, cook the juices, uncovered, until reduced to about half, approximately 5 to 8 minutes. Stir in the balsamic vinegar and cook uncovered 1 minute. Spoon the yummy sauce over the pork, apples and onion.
Makes 4 servings. Finish with a glass of your favorite wine. Cooking Tip: If you want a thicker sauce, reduce the apple juice mixture for several minutes over low heat.
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