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Prep Time10 Mins
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Cook Time45 Mins
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Serving6 People
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This is another recipe I put together in college. It’s not super original because, lets face it, who doesn’t like apples with pork? Nevertheless, this is a super easy and tasty recipe that doesn’t require that much time to make. But make no mistake, this dish packs mean flavor.
Pair it with roasted potatoes or a light salad for a delicious and filling meal.
For this recipe you will need:
- A baking sheet, lined
- A large frying pan
Ingredients
Nutrition
- Daily Value*
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Total Fat: 4.5g6.8%
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Total Carbohydrates: 10.9g4.3%
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Total Protein: 17.3g17.3%
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Cholesterol: 46.7mg15.5%
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Sodium: 344.5mg14.9%
Directions
Preheat your oven to 350°F
Season your pork chops on all sides with salt, pepper and garlic powder.
In a large frying pan on medium heat, warm up your olive oil. When ready, add the pork chops and sear them on both sides. About 4 minutes per side. Set them on a lined baking sheet and bake them in the oven for 5-10 minutes depending on thickness. You want the meat to be anywhere between 145-160°F inside. Set aside when done.
While the pork chops are in the oven, add your onions the same large pan over medium heat. Stir them in with all the juices left behind by the pork chops. Add a pinch of salt to sweat the onions while they cook. About 10 minutes.
Add your apples to the pan. Stir them in with the onions until they are fully incorporated. About 10 minutes, stirring frequently.
Add the dijon mustard to the pan and stir until everything is evenly coated. Then add your white wine and chicken broth. Let the mixture slowly reduce for 8-10 minutes.
Add your minced rosemary to the pan and stir it in. Cook for 2 more minutes and remove the pan from the heat. Salt and pepper to taste.
Serve the pork chops sliced or whole with apple chutney and a few sprigs of rosemary laid on top. Enjoy!
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