Post by Loupy on Oct 12, 2014 15:43:33 GMT -7
Pork with Dried Apples and Prosciutto
Found @ www.cooking.com/
Source: © EatingWell Magazine
Our favorite fall flavors come together in this simple skillet supper, united in a tangy cider sauce. Accompany the pork with mashed potatoes -- perfect for soaking up the sauce.
Active Time: 30 Minutes
Total Time: 30 Minutes
Makes: 2 servings
INGREDIENTS
2 thin-cut boneless pork loin chops (8 ounces), trimmed of fat
1/8 teaspoon kosher salt, or to taste
1/8 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 thin slices prosciutto (1 ounce), chopped
1 cup apple cider
3/4 cup chopped dried apples
1/2 cup reduced-sodium chicken broth, divided (see Tips for Two)
1 teaspoon cider vinegar
1 teaspoon chopped fresh sage or 1/4 teaspoon rubbed dried sage
2 teaspoons whole-grain mustard
1 teaspoon cornstarch
DIRECTIONS
Sprinkle pork chops with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat.
Add the pork and cook until browned on both sides, 1 to 2 minutes per side.
Transfer to a plate.
Add prosciutto and cook, stirring constantly, until browned, about 1 minute.
Transfer to the plate.
Add cider, apples, 1/4 cup broth, vinegar and sage to the pan and bring to a boil, scraping up any browned bits.
Reduce heat to a simmer and cook, stirring occasionally, until the apples have softened, 4 to 6 minutes.
Stir together mustard, cornstarch and the remaining 1/4 cup broth in a small bowl.
Add to the pan and bring to a simmer, stirring constantly.
Return the pork and prosciutto to the pan and simmer, turning the pork to coat, until heated through, 1 to 2 minutes.
Tips for Two -- Broth Storage: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator.
Uses: Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Found @ www.cooking.com/
Source: © EatingWell Magazine
Our favorite fall flavors come together in this simple skillet supper, united in a tangy cider sauce. Accompany the pork with mashed potatoes -- perfect for soaking up the sauce.
Active Time: 30 Minutes
Total Time: 30 Minutes
Makes: 2 servings
INGREDIENTS
2 thin-cut boneless pork loin chops (8 ounces), trimmed of fat
1/8 teaspoon kosher salt, or to taste
1/8 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 thin slices prosciutto (1 ounce), chopped
1 cup apple cider
3/4 cup chopped dried apples
1/2 cup reduced-sodium chicken broth, divided (see Tips for Two)
1 teaspoon cider vinegar
1 teaspoon chopped fresh sage or 1/4 teaspoon rubbed dried sage
2 teaspoons whole-grain mustard
1 teaspoon cornstarch
DIRECTIONS
Sprinkle pork chops with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat.
Add the pork and cook until browned on both sides, 1 to 2 minutes per side.
Transfer to a plate.
Add prosciutto and cook, stirring constantly, until browned, about 1 minute.
Transfer to the plate.
Add cider, apples, 1/4 cup broth, vinegar and sage to the pan and bring to a boil, scraping up any browned bits.
Reduce heat to a simmer and cook, stirring occasionally, until the apples have softened, 4 to 6 minutes.
Stir together mustard, cornstarch and the remaining 1/4 cup broth in a small bowl.
Add to the pan and bring to a simmer, stirring constantly.
Return the pork and prosciutto to the pan and simmer, turning the pork to coat, until heated through, 1 to 2 minutes.
Tips for Two -- Broth Storage: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator.
Uses: Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
