Wednesday, November 3, 2010

Tart Apple Pork + Thankful Day 3

Today I'm thankful for my big kitchen & amazing Calphalon pans that we got as a wedding gift from my aunt.  We could have never afforded them on our own, and they're wonderful!  I'm finding myself doing more cooking lately, and I'm so glad I have the space to do it (and a husband that cleans it for me from time to time!)
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Tonight I decided to give another new recipe a try.  This is from, and while I modified it to make more servings (and it altered the points amount), the recipe I'm posting is straight from the WW website.

Tart Apple Pork (4 servings/6 points each)
16 oz lean boneless pork chop, center-cut, trimmed of all visible fat
1 Tbsp rosemary, fresh, chopped
1 Tbsp thyme, fresh, chopped
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
2 tsp canola oil
2 medium apple(s), Granny Smith, peeled, cored, and sliced
1 large onion(s), thinly sliced
2/3 cup(s) apple juice, unsweetened variety
2 Tbsp honey mustard

Sprinkle the chops with the rosemary, thyme, salt, and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chops and cook until browned and cooked through, 4–5 minutes on each side; transfer to a plate and cover to keep warm.
Heat the remaining 1 teaspoon oil in the same skillet over medium heat. Add the apples and onion. Cook, stirring occasionally, until tender and golden, about 8 minutes. Stir in the apple juice and honey mustard; bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens slightly, about 5 minutes. Return chops to pan and cook, turning once, to heat through, about 2 minutes. Yields 1 chop with 1⁄2 cup apple mixture per serving.
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What I did differently: I used the generic "crystal lite" that was apple flavored, rather than buy apple juice that we wouldn't drink.  I thickened the sauce a little with 1 tbsp flour (I didn't have cornstarch or I would have used that).  I also used more pork, so I doubled most things.  The recipe as written yields 4 servings, at 6 points each though.

This was pretty good.  I was hesitant, as I'm not usually one to care for cooked fruit (I don't like fruit pies, generally), and I'm also pretty picky about honey mustard, because I don't really like mustard.  This turned out all right though.  Eddie ate it up & said he'd definately have it again.  I think I would too.  The pork chops by themselves were really good too, with the salt/pepper/rosemary/thyme on it, and I'd probably have them by themselves sometime too, because I really enjoyed the flavor of it.  Overall, a success.  It was easy to make, it just took about 40 minutes of active cooking/preparation in the kitchen... not a recipe that you can just pop in the oven and forget. 

Pork isn't something I often think about getting, but I do enjoy it when I take the time to make it!  What are your favorite pork recipes?

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