Sautéed Pork Chops with Balsamic-Glazed Apples

Balsamic vinegar enhances an array of dishes — from salads to meats — and in this recipe, a fruity sauce. Traditionally made balsamic vinegar will mellow with age and become sweeter, as well as when it’s reducing during cooking. Use an aged balsamic for a less acidic flavor to pair with 
the apples.

Ingredients:

2 boneless pork top loin chops, cut 1/2- to 3/4-inch thick (8 to 12 ounces total)
1/8 teaspoon salt
1/8 teaspoon coarse-ground black pepper
Olive oil cooking spray
1 1/2 teaspoons pure olive oil, divided
1 cup Gala and/or Granny Smith apple(s) cut into 1/4-inch wedges
3 thin slices from small sweet onion, separated into rings
Balsamic-Apple Glaze (recipe follows)

Balsamic-Apple Glaze
1⁄3 cup light apple juice beverage
3 tablespoons high-quality aged balsamic vinegar
1/2 teaspoon cornstarch
1/2 teaspoon packed brown sugar
1/4 teaspoon dried thyme leaves
1/8  teaspoon salt
In a small bowl, stir together all ingredients using wire whisk until combined. Makes about 1/2 cup.

Instructions:

1. Trim visible fat from pork chops, if necessary. Pat chops dry with paper towels; sprinkle both sides evenly with salt and pepper. Lightly coat medium nonstick skillet with cooking spray. Add 1/2 teaspoon oil to skillet; heat over medium-high heat. Add pork chops; sauté for 3 minutes. Turn chops over. Sauté for 2 to 5 minutes or until chops are no longer pink. Transfer chops to plate; loosely cover with foil to keep warm.
2. Reduce heat to medium. Add re-maining 1 teaspoon oil to skillet. Add apple(s) and onion. Sauté for 3 minutes. Carefully and slowly add glaze mixture to skillet. Simmer for 2 to 3 minutes or until apples and onions are tender, stirring often.
3. To serve, spoon apple mixture over pork chops.

To watch a video of this recipe, click here!

Prep Time:

Start-to-Finish Time: 20 minutes
Yield: 2 servings