Pork chops with apples and ginger
Uncooked lean boneless pork chop(s)
20 oz, trimmed, 4 (5-ounce) center-cut loin chops
1 large, finely chopped
1 Tbsp, grated, peeled fresh
2 medium, unpeeled, cored ,and cut into 1/2-inch pieces
Canned chicken broth
2 Tbsp, whole-grain variety
2 Tbsp, chopped flat leaf
Olive oil cooking spray
- Stir together 1/4 teaspoon of coriander, 1/2 teaspoon of salt, 1/4 teaspoon of cumin, and pepper in cup. Rub spice mixture onto both sides of pork.
- Heat oil in large heavy skillet over medium-high heat. Add pork and cook, turning once, until instant-read thermometer inserted into sides of chops registers 145°F, 5–6 minutes. Transfer to plate.
- Spray same skillet with olive oil nonstick spray. Add shallot and ginger; reduce heat and cook, stirring constantly, until shallot softens, 1–2 minutes. Add apples and remaining 3/4 teaspoon coriander, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon cumin. Cook, stirring occasionally, until apples begin to soften, about 2 minutes. Stir in broth and scrape up any browned bits from bottom of skillet. Cover and cook until apples are tender, about 3 minutes. Return pork and any accumulated juices to skillet and cook until heated through, 1–2 minutes. Stir in mustard. Sprinkle with parsley and serve.
- Per serving: 1 pork chop with 1/2 cup apple mixture