Pork Chops With Peppered Apples and Warm Chard Slaw
This recipe makes 4 servings Fast-fry pork chops topped with peppered apples and served with warm chard slaw makes for a quick and impressive meal that won't break the bank. Serve with crusty bread.
Ingredients
- 8 boneless fast-fry pork chops, (about 1 lb/450 g)
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) pepper
- 2 tsp (10 mL) olive oil
- Peppered Apples:
- 1 tbsp (15 mL) butter
- 3 sweet-tart apples, (such as Cortland or Spartan), peeled and cut in ½-inch (1 cm) cubes
- ¼ cup (60 mL) apple cider
- 2 tsp (10 mL) liquid honey
- ¼ tsp (1 mL) coarse pepper
- 1 pinch salt
- Warm Chard Slaw:
- 2 tsp (10 mL) olive oil
- 2 cloves garlic, minced
- 2 tsp (10 mL) liquid honey
- 1 bunch Swiss chard, thinly sliced
- 2 tsp (10 mL) lemon juice
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) pepper
Instructions
- Peppered Apples: In skillet, melt butter over medium-high heat; cook apples, stirring often, until tendercrisp, about 4 minutes. Stir in cider and honey; reduce heat to medium and cook, stirring occasionally, until apples are tender, about 5 minutes. Stir in pepper and salt. Set aside and keep warm.
- Sprinkle both sides of pork chops with salt and pepper. In large skillet, heat oil over medium-high heat; cook chops, in batches and turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 4 to 6 minutes. Transfer to plate; keep warm.
- Warm Chard Slaw: In same skillet, heat oil over medium heat; cook garlic, stirring, for 30 seconds. Stir in honey until melted. Stir in chard; cook, stirring occasionally, until wilted, about 3 minutes. Stir in lemon juice, salt and pepper. Serve with pork chops and apples
- Source : Canadian Living Magazine: December 2012