Try this healthy low carb recipe for pork chops after a fall visit to the orchard. Using fresh cider and U-pick apples really makes the recipe feel like fall!
4 Center Cut Pork Chops (I always use thin sliced because they are usually the proper portion size for 1 serving)
dash of salt
dash of pepper
3 honeycrisp apples, cored and sliced thin
1/2 onion, sliced thin
1 TBSP minced jarred garlic
1 Cup Apple Cider
1 TBSP Dijon Mustard
1 TBSP Fresh chopped rosemary
Roasted Brussel Sprouts (I purchased a package of “shaved” brussels in the produce section of meijer and cooked them in a skillet with olive oil, salt and pepper)
Mashed Cauliflower (I used Green Giant brand, available in the frozen produce section. It is easy to prepare in the microwave using the package instructions)
1.) Preheat oven to 350 degrees and prep a pan with aluminum foil and a light coating of cooking spray
2.) Next, season pork chops with salt and pepper to taste.
3.) Preheat a large skillet to medium-high (I prefer a cast iron skillet), coat with cooking spray and brown both sides of the pork chops (1 minute per side)
4.) Remove chops from skillet and place on prepared aluminum pan. Place Pan in oven and cook for 10-12 minutes or until cooked through.
5.) Add onion, garlic and apples to skillet, lower heat to medium. Cook apples and onions for 3-5 minutes or until softened.
4.) Add cider and mustard to skillet, turn heat back to medium-high and cook until slightly thickened (3-5 minutes). Add rosemary.
5.) Serve apple mixture over pork chops. We had ours with mashed cauliflower and roasted brussel sprouts
Recipe adapted from eMeals