Pork Chops With Sautéed Apples and Polenta

Pork Chops With Sautéed Apples and Polenta
Con Poulos
Creamy polenta soaks up the sweet juices from the tender apples and skillet-browned chops.

Get the recipe for Pork Chops With Sautéed Apples and Polenta.
Serves 4
preparation
30
minutes
cooking
40
minutes

Ingredients

2
teaspoons
olive oil
4
bone-in pork chops (about 1 inch thick; 2 pounds total)
kosher salt and black pepper
2
apples, cored and sliced 1⁄2 inch thick
1
medium onion, sliced
1
cup
low-sodium chicken broth
1
tablespoon
cider vinegar
2
teaspoons
light brown sugar
3
tablespoons
unsalted butter
3/4
cup
instant polenta
2
tablespoons
chopped fresh chives

Directions

  1. Heat the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and cook until browned and cooked through, 7 to 9 minutes per side. Transfer to a plate and tent with foil to keep warm; reserve the skillet.
  2. Add the apples and onion to the drippings in the skillet and cook over medium-high heat, tossing frequently, until slightly softened, 6 to 8 minutes. Add the broth, vinegar, and sugar and cook, tossing occasionally, until thickened, 3 to 4 minutes. Add 1 tablespoon of the butter. Return the pork chops to the skillet and cook until warmed through, 1 to 2 minutes.
  3. Meanwhile, in a medium saucepan, bring 3 cups of water to a boil. Whisk in the polenta and cook, whisking, until thickened, 3 to 4 minutes.  Whisk in the remaining 2 tablespoons of butter, ½ teaspoon salt, and ⅛ teaspoon pepper. Top the polenta with the pork chops and apple mixture and sprinkle with the chives.
Charlyne Mattox
August 2011

Nutritional Information

  • Per Serving
  • Calories 483
  • Fat 20 g
  • Sat Fat 9 g
  • Cholesterol 116 mg
  • Sodium 586 mg
  • Protein 38 g
  • Carbohydrate 35 g
  • Sugar 11 g
  • Fiber 4 g
  • Iron 2 mg
  • Calcium 51 mg
What does this mean? See Nutrition 101.