Casual Dining: Pork Chops with Apples and Onions

In continuing my posts of the recipes that I’ll be using from my Menu Planning blog, here is the modified recipe from Cooking Light Magazine that I’ll be using for the pork dish.

Pork Chops with Apples and Onions — from Cooking Light Magazine, October 1999

• 4 center-cut boneless pork chops
• 1 tsp salt
• 1/2 tsp black pepper
• cooking spray
• 1 Tbs olive oil
• 2 large onions, each cut into 8 wedges
• 2/3 cup dry white wine
• 4 Granny Smith apples, peeled and each cut into 6 wedges
• 1 Tbs fresh lemon juice

Sprinkle both sides of chops with salt and pepper. Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add 3 chops; cook 4 minutes on each side or until lightly browned. Remove chops from pan. Repeat the procedure with remaining chops. Remove chops from pan; set aside.
Heat oil in pan. Add onions, and cook 8 minutes or until golden brown, stirring occasionally. Add the wine, and cook 1 minute. Return chops to pan, nestling them into onion mixture. Reduce heat to medium-low. Cover and cook 15 minutes. Add apples to pan. Cover and cook 25 minutes or until chops are tender. Remove chops from pan; keep warm. Increase heat, and bring apple mixture to a boil, and cook 10 minutes or until liquid almost evaporates. Stir in the lemon juice. Serve chops with apple mixture.