Page 16
September 9, 2015
F ood
Pork Chops with Roasted Apple and Onion
Ingredients:
• 2 1/2 teaspoons canola oil, di-
vided
• 1 1/2 cups frozen pearl onions,
thawed
• 2 cups Gala apple wedges
• 1 tablespoon butter, divided
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon kosher salt, divid-
ed
• 1/2 teaspoon freshly ground
black pepper, divided
•4 (6-ounce) bone-in center-cut
pork loin chops (about 1/2 inch
thick)
• 1/2 cup fat-free, lower-sodium
chicken broth
• 1/2 teaspoon all-purpose flour
• 1 teaspoon cider vinegar
Preparation:
1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Pat
onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once.
Add apple to pan; place in oven. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in
2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4
teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes
on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and
flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to
loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon
butter. Serve sauce with pork and apple mixture.
Sautéed Carrots with Sage
Ingredients:
• 1 teaspoon butter
• 1 teaspoon olive oil
• 2 tablespoons water
• 1/8 teaspoon salt
• 1 1/2 cups diagonally sliced carrot
• 1/8 teaspoon freshly ground black pepper
• 2 teaspoons fresh small sage leaves
Preparation:
1. Melt butter in a large nonstick skillet over medium heat. Add oil to
pan; swirl to coat.
2. Add carrot and 2 tablespoons water. Partially cover pan and cook 10
minutes or until carrots are almost tender. Add salt and pepper to pan;
increase to medium-high heat.
3. Cook 4 minutes or until carrots are tender and lightly browned, stir-
ring frequently. Sprinkle with sage.
Savory Baked Apples
Ingredients:
• 2/3 cup fat-free, lower-sodium chicken broth
• 1/3 cup uncooked brown rice
• 1/3 cup dried cranberries
• 1/3 cup apple cider
• 4 large Rome apples, cored
• 1/3 cup finely chopped carrot
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground red pepper
• 3 garlic cloves, minced
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried rubbed sage
• 1/2 cup shredded Swiss cheese
• 1/4 cup chopped walnuts, toasted
• 3 tablespoons minced green onions
• 1 1/2 tablespoons butter, melted and divided
• 1 (4-ounce) link sweet Italian sausage, casings removed
• 3/4 cup finely chopped yellow onion
Preparation:
1. Preheat oven to 350°.
2. Bring broth to a boil in a saucepan. Stir in rice. Cover, reduce heat,
and simmer 50 minutes. Remove from heat. Let stand 10 minutes.
3. Combine cranberries and cider in a microwave-safe bowl; micro-
wave at HIGH 1 minute. Let stand for 10 minutes. Add mixture to rice.
4. Using a small spoon, carefully scoop out centers of apples, leaving
a 1/2-inch-thick shell, and chop apple flesh. Brush the inside of apples
with 1 tablespoon butter. Place apples on a baking sheet, and bake at
350° for 25 minutes or until just tender.
5. Preheat broiler to high.
6. Heat a large skillet over medium-high heat. Add sausage, and sauté
5 minutes, stirring to crumble. Remove from pan; drain. Wipe skillet,
and melt remaining butter in pan. Add chopped apple, yellow onion,
and next 3 ingredients (through pepper); sauté 4 minutes. Add garlic;
sauté for 1 minute, stirring constantly. Add sausage, onion mixture,
walnuts, and next 3 ingredients (through sage) to rice; toss. Divide rice
mixture evenly among apples; top with cheese. Broil for 5 minutes or
until golden.