Posted on: Wednesday, October 6, 2004
SEVEN OR LESS
Thyme, apples make pork chops savory
Associated Press
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| This pork-chop dish with apples and thyme infuses the meat with delicious flavors without adding significant amounts of fat.
Associated Press |
Careful use of the right ingredients can mean diners end up with the best deal: plenty of good taste, without paying the penalty of getting too much fat along with that savory pleasure.
Pork chops with apples and thyme is an easily made dish with a seasonal flavor, and this recipe from EatingWell magazine's fall issue has only about 9 grams of fat. The magazine's suggestion for side dishes to round out the meal: quick barley and pureed squash (frozen squash is very convenient).
Pork Chops With Apple and Thyme
Heat oil in a large nonstick skillet over high heat. Add chops and cook until browned, 1 1/2 to 2 minutes per side. Transfer to a plate. Reduce heat to medium-high and add onion to the pan. Cook, stirring often, until it starts to soften and brown, 2 to 3 minutes. Add apple and cook, stirring often, until tender, 3 to 5 minutes. Stir in the remaining broth, cider (or juice), mustard and thyme. Boil 10-15 minutes to reduce (or you can make a slurry of cornstarch and cider and cook a minute or to to thicken). Return the chops to the pan and heat through. Serve immediately.
Makes 4 servings.
• Per serving: 219 cal., 9 g fat (3 g saturated), 67 mg chol., 9 g carbo., 24 g pro., 1 g fiber, 102 mg sodium.
