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Boneless Pork Chops with Apples in Cider Sauce


By Mele Cotte (Visit website)



abbuffarsi/pig out!

Are you checking out the Boneless Pork Chops with Apples in Cider Sauce or the cute bowl? That's what I thought....like a tennis match. Where to look; it's all so great! While in NY and working for my girl, I stumbled across all these Piggy Bowls in one of her cabinets. They are my-future-hubby-hands-off Michael- Chiarello Napa Style Piggy Bowls and, she gave me one! Knowing I have the blog and am always looking for plating ideas, S knew I would be all about the piggy bowl. So thoughtful!

When filling the bowl, I thought it would only be appropriate to stuff it with pork! Boneless Pork Chops with Apples in Cider Sauce? And, it's only about 300 calories a bowl! Yup! More proof you can eat healthy and come away feeling satisfactory. Love that!

Boneless Pork Chops with Apples in Cider Sauce
Adapted from Cuisine at Home

1 Tbsp. olive oil
1 lb. Boneless Pork Chops
1 cup apple cider
½ cup dry white wine
1 Tbsp apple cider vinegar
Salt & Pepper
2 -3 apples, thinly sliced

Season chops with salt; Set aside. In a measuring cup/small bowl, whisk together apple cider, wine and apple cider vinegar. Reserve about ¼ cup for the greens.Heat oil in a large sauté pan over medium-high heat. Sear the pork for 5 minutes on each side or until brown. Add apple wine mixture. Bring to a boil, cover and cook 5 minutes. Remove lid, reduce heat to medium and simmer 5 minutes more, turning pork occasionally. Transfer the pork to a plate and season with pepper. Tent with foil to keep warm. Continue to simmer the liquids until reduced to about ½ cup and the sauce is thick and syrupy and coat the back of a spoon. About 3-5 minutes before the syrup is done, add apples and sauté in sauce.

To plate, place the chops over greens, spoon the cider sauce over chops, add apples and enjoy!

A couple of notes:
Do not move the meat too soon! It will tell you its ready when it moves without ?help?. The mixture will deglaze the pan so be sure to use your spoon/spatula free the brown yummy bits stuck to the pan. This could take 10 to 20 minutes depending on your stove and the size of the pan you are using. Do not over-reduce, it will scorch.
Garlic Kale
1 large bunch of kale, destemmed, washed, & chopped
2 tablespoons olive oil
sea salt
3-5 cloves of garlic, roasted, and mashed in a paste

(While the cider syrup is reducing) Heat the oil in a large skillet. Add garlic and stir, then add greens and several pinches of salt. Stir/Toss continuously until the kale becomes bright green, about 3-5 minutes, until tender, but still hold shape. Add reserved apple wine mixture from the pork. Sauté a bit, remove the pan from the heat. Taste and add seasoning to taste.
Serves 2- 3


Kitchen of Love '10.
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