Pork Chops with Peppered Apples & Warm Chard Slaw

Pork Chops with Peppered Apples & Warm Chard Slaw
Fast-fry pork chops topped with peppered apples and served with warm chard slaw makes for a quick and impressive meal. Serve with crusty bread.
Recipe type: Main dish
Serves: 4
Cook time: 
Total time: 
  • 8 boneless fast-fry pork chops, (about 1 lb/450 g)
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) pepper
  • 2 tsp (10 mL) olive oil
  • Peppered Apples:
  • 1 tbsp. (15 mL) butter
  • 3 sweet-tart apples, (such as Cortland or Spartan), peeled and cut in () cubes
  • ¼ cup (60 mL) apple cider
  • 2 tsp (10 mL) liquid honey
  • ¼ tsp (1 mL) coarse pepper
  • 1 pinch salt
  • Warm Chard Slaw:
  • 2 tsp (10 mL) olive oil
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) liquid honey
  • 1 bunch Swiss chard, thinly sliced
  • 2 tsp (10 mL) lemon juice
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) pepper
  1. Peppered Apples:
  2. In a skillet, melt butter over medium-high heat; cook apples, stirring often, until tender crisp, 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.
  3. Pork Chops
  4. 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.
  5. Warm Chard Slaw:
  6. 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
Brocolli (thinly sliced), kale, or spinach are good substitutes for the Chard
Nutrition Information
Serving size: 1 serving Calories: 299 Fat: 10 g Carbohydrates: 24 g Sugar: 18 g Sodium: 509 mg Fiber: 3 g Protein: 29 g Cholesterol: 67 g


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