Ohhh!! I tried a new recipe tonight. I didnt know a healthy way to cook pork chops without shake & bake or bbq sauce. I got this off weightwatchers.com. I didnt have cider so I used apple juice. It was SOOO good!! Next time I make it with juice I leaving out the mustard, I found it overpowering. I also used sage instead of dill
Pork Chop Dinner with Apple-Cider Sauce
POINTS® Value: 7
Servings: 4
Preparation Time: 15 min
Cooking Time: 22 min
Level of Difficulty: Moderate
A delicious one-pot meal perfect for a hearty fall or winter dinner. Also terrific with sage instead of dill.
Ingredients
1 pound(s) uncooked red potato(es), baby-size
3/4 pound(s) savoy cabbage, cut into 3- to 4-inch-wide wedges
2 tsp canola oil
1 pound(s) lean boneless pork chop, four 4 oz chops
2 1/2 tbsp dill, fresh, chopped, divided (plus extra for garnish)
3/4 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided
1 medium apple(s), Gala suggested, cored and cut into 12 wedges
1 1/4 cup(s) canned chicken broth
1/2 cup(s) apple cider
2 tbsp all-purpose flour
1/4 cup(s) scallion(s), sliced
1 tbsp Dijon mustard
Instructions
*Steam potatoes in a large deep skillet until almost tender, about 6 minutes. Add cabbage wedges and steam until potatoes and cabbage are both tender, about 3 to 4 minutes more. Drain and remove potatoes and cabbage to a serving platter; cover to keep warm.
*Heat oil in same skillet over medium-high heat. Sprinkle pork with 1 tablespoon of dill, 1/2 teaspoon of salt and 1/4 teaspoon of pepper; gently press to adhere seasonings to pork.
*Add pork to skillet and cook, turning once, until golden and just cooked through, about 6 to 7 minutes; remove to serving platter.
*Add apples to skillet; sauté 1 minute. Meanwhile, in a small bowl, whisk together broth, cider, flour and remaining 1/4 teaspoon each of salt and pepper.
*Add broth mixture to skillet and bring to a boil; reduce heat and simmer 2 minutes. Stir in scallions; simmer until slightly thickened and apples are tender, about 1 minute. Remove from heat; whisk in mustard and remaining 1 1/2 tablespoons of dill.
*Lift apples with a slotted spoon onto platter; spoon sauce over top and garnish with chopped dill or dill sprigs. Yields about 1 pork chop, 3 potatoes, 1 cabbage wedge, 3 apple slices and 1/4 cup of sauce per serving.