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


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Makes 4 servings


    • 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


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.

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.


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