I found this recipe From Cooking Light and it looks completely amazing! I tried something along
these lines a few years ago at a gourmet restaraunt back in Eureka Springs and absolutely loved it, and this is the closest I can find to the dish. The only difference I see is that there were also
golden raisins and cranberries with the dish from the restaraunt, and the apples were diced more "chutney" style with the raisins and cranberries, rather than being sliced.
I also think this would be amazing with a pork loin instead of the chops...Enjoy!
Pork Chops with Cinnamon Apples
Warm flavors like sage and cinnamon play up the contrast between the juicy chops and caramelized apples. Tart Granny Smiths and slightly sweeter Braeburn apples both work well for this dish.
4 servings (serving size: 1 pork chop and 3/4 cup apple mixture)
1 teaspoon dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon vegetable oil
1 teaspoon butter
4 cups (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
1 tablespoon brown sugar
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
Dash of salt
Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 3 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.
Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 5 minutes or until tender, stirring frequently. Serve the apples with pork.
251 (30% from fat)
8.3g (sat 3.1g,mono 3.3g,poly 0.9g)