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Pork Chops With Sautéed Apples and Polenta

Pork Chops With Sautéed Apples and Polenta
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2011

Nutritional Information

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

Quick Tip

Parmesan Polenta
Spread leftover polenta in a shallow baking dish and refrigerate it. When the polenta is set, you can cut it into pieces and fry them in olive oil for an easy side dish.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.