-
Current Conditions
-
Pork with Dried Apples & Prosciutto
Wednesday, Oct 21, 2009 @06:50am CDT
· 2 thin-cut boneless pork loin chops, (8 ounces), trimmed of fatPork with Dried Apples & Prosciutto
Our favorite fall flavors come together in this simple skillet supper, united in a tangy cider sauce. Accompany the pork with mashed potatoes—perfect for soaking up the sauce.
Ingredients:
· ⅛ teaspoon kosher salt, or to taste
· ⅛ teaspoon freshly ground pepper
· 1 teaspoon extra-virgin olive oil
· 2 thin slices prosciutto, (1 ounce), chopped
· 1 cup apple cider
· ¾ cup chopped dried apples
· ½ cup reduced-sodium chicken broth, divided (see Tips for Two)
· 1 teaspoon cider vinegar
· 1 teaspoon chopped fresh sage, or ¼ teaspoon rubbed dried sage
· 2 teaspoons whole-grain mustard
· 1 teaspoon cornstarch
Directions:
· Sprinkle pork chops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned on both sides, 1 to 2 minutes per side. Transfer to a plate. Add prosciutto and cook, stirring constantly, until browned, about 1 minute. Transfer to the plate.
· Add cider, apples, ¼ cup broth, vinegar and sage to the pan and bring to a boil, scraping up any browned bits. Reduce heat to a simmer and cook, stirring occasionally, until the apples have softened, 4 to 6 minutes.
· Stir together mustard, cornstarch and the remaining ¼ cup broth in a small bowl. Add to the pan and bring to a simmer, stirring constantly. Return the pork and prosciutto to the pan and simmer, turning the pork to coat, until heated through, 1 to 2 minutes.
Nutritional Information: 369 Calories; 11 g Fat; 3 g Sat; 5 g Mono; 77 mg Cholesterol; 39 g Carbohydrates; 30 g Protein; 3 g Fiber; 663 mg Sodium; 454 mg Potassium
Printer Friendly Version
