Apple-Cranberry Pork Loin Chops

After the pork chops are cooked, take advantage of the flavorful browned bits left in the skillet by deglazing the pan with wine or a combination of broth and lemon juice. It adds extra flavor to the cranberry-apple mixture that accompanies the pork.
Apple-Cranberry Pork Loin Chops

2 (4-oz.) boneless pork loin chops (about 5/8 inch thick)
1/4 teaspoon coarse salt
1/8 teaspoon pepper
1 tablespoon olive oil, divided
1/2 cup slivered onion
1 medium apple, such as Braeburn or Gala, peeled, cut into thin wedges (about 1 cup)
2 tablespoons dried cranberries
1 teaspoon chopped fresh thyme or 1//2 teaspoon dried
1/2 cup dry white wine, or 1/2 cup lower-sodium chicken broth plus 1 tablespoon lemon juice

1. Sprinkle pork with salt and pepper. Heat 1/2 tablespoon of the oil in medium skillet over medium heat until hot. Cook pork 4 minutes or until golden brown, turning once (pork will not be totally cooked). Remove pork.

2. Heat remaining 1/2 tablespoon oil in same skillet over medium heat until hot. Cook and stir onion 4 minutes or until softened and golden brown. Add apple wedges, cranberries and thyme; cook and stir 3 minutes or until apple wedges begin to brown. Add wine; bring to a boil. Reduce heat to low; simmer, covered, 3 minutes or until apples are softened. Uncover; cook 3 minutes or until liquid evaporates.

3. Return pork and any accumulated juices to skillet; spoon apple mixture over pork. Cook 4 minutes or until pork is pale pink in center and apple mixture is slightly thickened.

2 servings

PER SERVING: 325 calories, 15.5 g total fat (4 g saturated fat), 25 g protein, 21 g carbohydrate, 70

mg cholesterol, 245 mg sodium, 2 g fiber

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