Ingredients
8 (about 1 lb/450 g) boneless fast-fry pork chops
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 tsp (10 mL) olive oil
Peppered Apples:
1 tbsp (15 mL) butter
1/4 cup (60 mL) apple cider
3 sweet-tart apples, such as Cortland or Spartan, peeled and cut in 1/2-inch (1 cm) cubes
1/4 cup (60 mL) apple cider
2 tsp (10 mL) liquid honey
1/4 tsp (1 mL) coarse pepper
1 pinch salt
Warm Chard Slaw:
2 tsp (10 mL) olive oil
2 cloves garlic, minced
2 tsp (10 mL) liquid honey
1 bunch Swiss chard, thinly sliced
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
Preparation
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 tsp (10 mL) olive oil
Peppered Apples:
1 tbsp (15 mL) butter
1/4 cup (60 mL) apple cider
3 sweet-tart apples, such as Cortland or Spartan, peeled and cut in 1/2-inch (1 cm) cubes
1/4 cup (60 mL) apple cider
2 tsp (10 mL) liquid honey
1/4 tsp (1 mL) coarse pepper
1 pinch salt
Warm Chard Slaw:
2 tsp (10 mL) olive oil
2 cloves garlic, minced
2 tsp (10 mL) liquid honey
1 bunch Swiss chard, thinly sliced
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
Preparation
Peppered Apples: In skillet, melt butter over medium-high heat; cook apples, stirring often, until tendercrisp, about 4 minutes. Stir in cider and honey; reduce heat to medium and cook, stirring occasionally, until apples are tender, about 5 minutes. Stir in pepper and salt. Set aside and keep warm.
Sprinkle both sides of pork chops with salt and pepper. In large skillet, heat oil over medium-high heat; cook chops, in batches and turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 4 to 6 minutes. Transfer to plate; keep warm.
Warm Chard Slaw: In same skillet, heat oil over medium heat; cook garlic, stirring, for 30 seconds. Stir in honey until melted. Stir in chard; cook, stirring occasionally, until wilted, about 3 minutes. Stir in lemon juice, salt and pepper. Serve with pork chops and apples.
Sprinkle both sides of pork chops with salt and pepper. In large skillet, heat oil over medium-high heat; cook chops, in batches and turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 4 to 6 minutes. Transfer to plate; keep warm.
Warm Chard Slaw: In same skillet, heat oil over medium heat; cook garlic, stirring, for 30 seconds. Stir in honey until melted. Stir in chard; cook, stirring occasionally, until wilted, about 3 minutes. Stir in lemon juice, salt and pepper. Serve with pork chops and apples.
