These chops are nice served atop either rice or pasta. I also like them nestled in greens as a warm salad. 4 center-cut boneless pork chops, trimmed of all visible fat 1/2 tsp salt 1/4 tsp freshly ground black peppe 3 Tbsp cider vinegar 2 Tbsp sugar 2/3 c defatted chicken broth 2/3 c apple juice or dry sherry 1 lg Golden Delicious apple, peeled, cored, and thinly sliced 2 Tbsp chopped fresh ginger 12 scallions, sliced diagonally into 1-in. pieces 2 tsp cornstarch 2 Tbsp water 1. Place a large nonstick skillet over medium heat until drops of water sprinkled into the skillet dance on the surface. Add the pork and cook for 5 minutes per side. Sprinkle with the salt and pepper. Transfer the pork to a plate and set aside. 2. Add the vinegar and sugar to the skillet, stirring to dissolve the sugar. Pour in the broth and apple juice. Bring to a boil. 3. Add the apples and ginger. Cook for 2 minutes. Add the scallions, and cook for 2 minutes. 4. In a cup, dissolve the cornstarch in the water. Add to the skillet and cook, stirring, until thickened. Reduce the heat to low, and return the pork and any juices from the plate to the skillet. Simmer gently for about 1 minute or until the pork is heated through. 5. Serve the pork topped with the apples and scallions. Spoon on the sauce. Makes 4 servings Per serving: 258 Calories, 19 g Protein, 18 g Carbohydrates, 7.5 g Fat, 2.5 g Sat. Fat, 55 mg Chol, 1 g Fiber, 341 mg Sodium |