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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:

Ingredients

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.
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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