Prep: 23 min
Cook: 20 min
Total: 43 min
- 4 pork chops (6-8 ounces each), each 3/4" 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
1. Season the pork with the salt, sage, and pepper.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the pork and cook until browned on the first side, 4 to 5 minutes. Hold the chops on the edges and cook the edges until browned if desired, 1 to 2 minutes.
4. 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.
5. Add the prunes, cider, and wine or cider, and cook until the juices run clear and a meat thermometer registers 155°F, turning once or twice, 12 to 15 minutes.
6. Remove to plates and spoon the prunes on top. There should be about 2 tablespoons uices left in the pan. If more, cook over low to medium heat until reduced. Spoon the juices over the pork and sprinkle with the walnuts.
Leftovers of these chops make for quick suppers and lunches. Store the leftovers in a covered container in the refrigerator for up to 3 days. To reheat, arrange in a baking dish and drizzle with apple cider to replace lost moisture. Cover and bake at 375°F until heated through, about 15 minutes.
Nutritional Facts per serving
Calories 435 cal
Fat 17.7 g
Saturated fat 4.7 g
Cholesterol 109.1 mg
Sodium 383.5 mg
Carbohydrates 18.8 g
Total sugars 7.2 g
Dietary fiber 1.4 g
Protein 45 g
This recipe is courtesy of the Rodale Healthy Recipe Finder.