Fast-fry pork chops topped with peppered apples and served with warm chard slaw makes for a quick and impressive meal that won't break the bank. Serve with crusty bread.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Peppered Apples:
Warm Chard Slaw:
Method
Peppered Apples: In skillet, melt butter over medium-high heat; cook apples, stirring often, until tendercrisp, about 4 minutes. Stir in cider and honey; reduce heat to medium and cook, stirring occasionally, until apples are tender, about 5 minutes. Stir in pepper and salt. Set aside and keep warm.Sprinkle both sides of pork chops with salt and pepper. In large skillet, heat oil over medium-high heat; cook chops, in batches and turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 4 to 6 minutes. Transfer to plate; keep warm.
Warm Chard Slaw: In same skillet, heat oil over medium heat; cook garlic, stirring, for 30 seconds. Stir in honey until melted. Stir in chard; cook, stirring occasionally, until wilted, about 3 minutes. Stir in lemon juice, salt and pepper. Serve with pork chops and apples
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 509 mg
- Sugars 18 g
- Protein 29 g
- Calories 299.0
- Total fat 10 g
- Potassium 942 mg
- Cholesterol 67 mg
- Saturated fat 4 g
- Total carbohydrate 24 g
%RDI
- Iron 23.0
- Folate 5.0
- Calcium 6.0
- Vitamin A 50.0
- Vitamin C 30.0
