Sunday, January 24, 2010

Pork Chops and Apples and Garlic

Apples need to be chopped into medium chunks in order to cook down enough.

5 cups chopped peeled Braeburn apple (about 1 1/2 pounds)
1 teaspoon chopped fresh sage
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 garlic cloves, chopped
1/2 teaspoon salt, divided
Cooking spray
4 butterflied pork loin chops, boneless
1/4 teaspoon black pepper
Chopped parsley (optional)

Preheat oven to 475°.

Combine first 5 ingredients. Add 1/4 teaspoon salt; toss well to coat. Spread apple mixture on a jelly roll pan coated with cooking spray.

Sprinkle chicken with 1/4 teaspoon salt and pepper, and arrange on top of the apple mixture. Bake at 475° for 25 minutes or until pork is done and apple is tender. Remove pork from pan; keep warm.

Partially mash apple mixture with a potato masher, and serve with pork. Sprinkle with parsley, if desired.

--Adapted from Cooking Light magazine

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