I'm behind on posting recipes. We enjoyed this dinner back in October after we went apple picking. I'm in the process of baking Christmas treats for coworkers before school vacation starts, so I will be sharing some seasonal treats soon. Although apple season has passed, this is another great quick dinner to prepare on a busy December evening. The recipe is from Cooking Light's October 2003 issue.
You will need:
*1 teaspoon dried rubbed sage
*1/2 teaspoon salt
*1/4 teaspoon freshly ground black pepper
*4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
*1/2 teaspoon vegetable oil
*1 teaspoon butter
*4 cups (1/2-inch) slices peeled Granny Smith apples (I used Cortland apples)
*1 tablespoon brown sugar
*1 teaspoon fresh lemon juice (omitted)
*1/2 teaspoon ground cinnamon
*Dash of salt
1. Combine first the sage, salt, and black pepper; sprinkle over the pork.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 5 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.
3. Melt butter in pan over medium heat. Add apples, brown sugar, lemon juice if using, ground cinnamon, and dash of salt. Cook 5 minutes or until tender, stirring frequently. Serve the apples over the pork.