Sautéed Pork Chops with Apples

Sautéed Pork Chops with Apples

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Rated: 2
  • Makes: 4 servings
  • Prep 20 mins
  • Chill 1 hr
  • Cook 18 mins
  • Serving Size: 1 chop, 1/4 cup apples, and 1 T. broth
  • Carb Grams Per Serving: 9


  • 4 8 - ounces bone-in pork center-cut chops, cut 3/4 inch thick
  • 2 teaspoons canola oil
  • 1 tablespoon Sugar and Spice Rub (below)
  • 1 tablespoon canola oil
  • 1/4 cup dry white wine
  • 2 cups thinly sliced Granny Smith apples
  • 1/2 cup reduced-sodium chicken broth or chicken stock
  • 1 sprig fresh thyme


  1. Trim fat from chops. Brush the 2 teaspoons oil over all sides of chops. Sprinkle chops evenly with Sugar and Spice Rub; rub in with your fingers. Cover with plastic wrap; chill in refrigerator for 1 hour.
  2. Preheat a large skillet over medium-high heat for 2 minutes. Add the 1 tablespoon oil; swirl to lightly coat skillet. Add chops; cook for 10 to 12 minutes or until golden brown and juices run clear (160 degrees F), turning once. Transfer chops to a warm platter; cover and keep warm.
  3. Remove skillet from heat. Slowly add wine to hot skillet, stirring to scrape up any browned bits from bottom of skillet. Return skillet to heat. Add sliced apples, broth, and thyme. Bring to boiling; reduce heat. Simmer, covered, about 3 minutes or just until apples are tender. Using a slotted spoon, transfer apples to a small bowl; cover and keep warm. Bring broth mixture in skillet to boiling. Boil about 5 minutes or until liquid is reduced by half. Return chops and apples to skillet; heat through. Serve immediately. Makes 4 servings (1 pork chop, 1/4 cup cooked apples, and 1 tablespoon broth mixture per serving)

Sugar and Spice Rub


  • 2 tablespoons packed brown sugar
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons ground cumin
  • 3/4 teaspoon cayenne pepper
  • 3/4 teaspoon ground black pepper


  1. In a small bowl stir together brown sugar, chili powder, kosher salt, garlic powder, onion powder, cumin, cayenne pepper, and black pepper. Store rub in an airtight container for up to 3 months. Makes about 1/2 cup.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 297 cal., 12 g total fat (2 g sat. fat), 108 mg chol., 256 mg sodium, 9 g carb. (2 g fiber, 7 g sugars), 35 g pro.

Diabetic Exchanges

Lean Meat (d.e): 5; Fruit (d.e): 0.5; Fat (d.e): 1;

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