FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesPork Recipes page 1PORK CHOPS pg 2 >>>>> >  Pork Chops, Cider, Walnuts, Prunes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

PORK CHOPS WITH APPLE CIDER, WALNUTS, AND PRUNES

Makes 4 servings
 

INGREDIENTS

    • 4 pork chops (6-8 ounces each), each ¾" thick
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground rubbed sage 
    • 1/4 teaspoon ground black pepper
    • 1 tablespoon walnut oil or olive oil
    • 6 pitted prunes (2-3 ounces), chopped
    • 1/2 cup apple cider
    • 1/4 cup dry white wine or apple cider
    2 tablespoons chopped walnuts
     

DIRECTIONS

Season the pork with the salt, sage, and pepper.

Heat the oil in a 12" skillet over medium-high heat. Add the pork and cook until browned on the first side, for 4 to 5 minutes. If desired, hold the chops on the edges and cook the edges until browned, for 1 to 2 minutes. Turn and cook until the second side is browned, about 1 minute. Reduce the heat to low and pour off any fat in the skillet. Add the prunes, cider, and wine or cider. Cook, turning once or twice, until the juices run clear and a meat thermometer inserted into the pork registers 155°F, for 12 to 15 minutes.

Transfer to plates and spoon the prunes on top. There should be about 2 tablespoons of juices left in the pan. If more, cook over low to medium heat until reduced. Spoon over the pork and sprinkle with the walnuts.

NUTRITION
Per serving:
296 calories, 22 g protein, 11 g carbohydrates, 17 g fat, 60 mg cholesterol, 342 mg sodium, 1 g dietary fiber
Diet Exchanges: 3 meat
Carb Choices: 1
 

Reprinted from: Prevention's The Sugar Solution: Weight Gain? Memory Lapse? Mood Swings? Fatigue? Your Symptoms Are Real -- And Your Solution is Here by the Editors of Prevention magazine with Ann Fittante, MS, RD (September 2006;$24.95US/$33.95CAN; 1-57954-913-6) © 2006 Rodale, Inc. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling at (800) 848-4735.
 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages