Makes:
4 servings
Total Time:
50 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pork Entrees
what you need
- 1/4 cup apple jelly, melted and cooled
- 1 tsp. + 2 Tbsp. apple cider vinegar
- 3 tsp. southwest seasonings, seasoning
- 1 Tbsp. packed brown sugar
- 1 Tbsp. canola oil
- 1 cup sliced onion
- 2 cloves garlic, chopped
- 1/2 tsp. cinnamon, divided
- 1/4 tsp. salt
- 4 cups packaged coleslaw mix with red cabbage and carrots -- 16 oz. bag
- 2 Gala apples, cored, cut into 1/4" thickness 4 pork loin rib chops 3/4" thick, about 2 lb.
make it
Combine jelly, 1 tsp. vinegar and 1/2 tsp. seasoning; reserve. In bowl, combine sugar and remaining 2 Tbsp. vinegar; reserve.
In lg skillet, heat oil over med-high heat. Add onion, garlic, 1 tsp. seasoning, 1/4 tsp. cinnamon and salt. Cook until softened. Add coleslaw and apples. Cook, stirring until tender, about 10 min. Add reserved sugar mix during last 2 min. Remove from skillet; reserve.
Wipe skillet clean. Rub chops with 1-1/2 tsp. seasoning and 1/4 tsp. cinnamon. Coat skillet with cooking spray and heat over med-high heat. Add chops, cook, turning once, 5-6 min per side, or until no longer pink near bone. Remove from heat, brush with reserved jelly mix, and serve with apple slaw.
Notes
Wonderful variety of tastes in this dish. Definitely a fall dinner.
