Pork chops with applesauce are nice. But glazed pork chops served with real, skillet-tender apples are nicer.
What You Need
Original recipe yields 4 servings
4 boneless pork chop s (1 lb.), 1/2 inch thick
1/4 tsp. black pepper
1 large onion, chopped
1 Granny Smith apple, coarsely chopped
1 Tbsp. brown sugar
1/8 tsp. ground sage
1/4 cup apple juice
2 Tbsp. LEA & PERRINS Worcestershire Sauce
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Let's Make It
Sprinkle chops with pepper; cook in large skillet sprayed with cooking spray on medium-high heat 4 min. on each side. (Chops will not be done.) Remove chops from skillet; cover to keep warm.
Add onions to skillet; cook and stir on medium heat 3 min. Add apples; cook 3 min. or until crisp-tender, stirring frequently. Stir in remaining ingredients. Bring to boil, stirring frequently; simmer on medium-low heat 3 to 4 min. until sauce is slightly thickened, stirring constantly.
Return chops to skillet; spoon sauce over chops. Simmer 1 to 2 min. or until chops are done (145ºF) and heated through. Remove from heat. Let stand 3 min. before serving.
Substitute 1/2 tsp. chopped fresh sage leaves for the ground sage.
For a Thicker Sauce
Mix 1 tsp. cornstarch with 1 tsp. cold water until dissolved. Stir into prepared sauce in skillet before returning the cooked chops to skillet. Continue as directed.
Substitute chicken broth for the apple juice.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.