11/9/12

What’s New: Carmel Apple Pork Chops



Apple season is upon us! For this reason, I wanted to explore cooking using apples with an entree instead of the traditional dessert option. After some research I found the following recipe.  It was very simple, fast and easy to make! I did, however, make a couple of modifications. First, instead of using butter I decided to use Smart Balance’s Heart Right buttery spread. This particular spread has less calories, total fat, saturated fat and cholesterol than regular butter! The second change I did was not intentional! I accidentally selected walnuts instead of pecans while out shopping. Luckily, the walnuts were a delicious substitution.




Ingredients
4 boneless pork chops, 3/4-inch thick
2 tablespoons brown sugar
salt, to taste
black pepper, to taste
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter
2 medium tart red apples, cored and sliced into 1/2-inch wedges
3 tablespoons chopped pecans

Directions
1.    Heat skillet over medium-high heat. Saute chops, 8 minutes, turning occasionally, until internal temperature on a thermometer reads 145°F, followed by a 3-minute rest time. Remove; keep warm.

2.    In a small bowl, combine brown sugar, salt, pepper, cinnamon and nutmeg. Add butter to skillet; stir in brown sugar mixture and apples. Cover and cook for 3-4 minutes or just until apples are tender.

 

3.    Remove apples with a slotted spoon and arrange on top of chops; keep warm. Continue cooking mixture in skillet, uncovered, until sauce thickens slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

To complete this meal I also prepared pears, maple roasted sweet potatoes, reduced fat crescent rolls and green beans! The pears turned out our really beautiful!





Total Time: 25 minutes
Yield:  16 servings
Tip: Use a food a thermometer to cook your pork to 145°F

Source: National Pork Board

Optional *****: Below are two different ways this meal could be arranged in the Choose MyPlate style. Remember to try and make half your plate fruit and vegetables!


Option 1:


Option 2:


Nutrition analysis per serving
Calories: 330 calories
Fat: 18 grams
Saturated Fat: 6 grams
Sodium: 100 milligrams
Cholesterol: 100 milligrams
Carbohydrates: 12 grams
Protein: 30 grams

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