4 Servings 3 Better Balance Bites/Blue Points (based on 4 oz pork chops)
Calories 222 Fat 5.2g Sat. Fat 2g Protein 22.6g Carbs 21.8g Fiber 3.3g Sugars 12.8g
Ingredients
· 2 apples, peeled, cored, and thinly sliced
· 1 tsp lemon juice
· Cooking spray
· 4 boneless center-cut pork chops (could also use tenderloin or chicken breasts/cutlets)
· 1 tsp apple pie spice (or cinnamon, preferably with a pinch of nutmeg)
· 1 tsp salt
· 1/2 tsp pepper
· 1 medium onion, thinly sliced
· 2 tsp minced garlic, about 2 cloves
· 1 Tbsp Dijon mustard
· 1/2 cup sugar-free maple syrup
· 2 tablespoons fresh chopped parsley, optional
Directions
1. Toss the apples with lemon juice to keep them from browning and set aside.
2. Coat a skillet with cooking spray and set over medium-high heat. As the pan heats, combine the apple pie spice, salt, and pepper and sprinkle liberally over both sides of the pork chops. (You won’t need it all for the chops, so reserve what is left over.) Add the pork chops to the hot skillet and cook about 3 minutes per side, until the pork is browned. Remove pork chops from the pan.
3. Reduce the heat to medium, coating the skillet with more cooking spray, and add the onions and garlic. Cook, stirring occasionally, 3-4 minutes, until the onions begin to soften. Add the apples and cook another 3-4 minutes, until the apples just begin to soften.
4. Return pork chops to the pan, setting them on top of the onion-apple mixture. Cover and cook for 6-10 minutes, until the pork reaches an internal temperature of 145°F. Remove pork chops from the pan and tent them with foil to keep them warm and moist.
5. Add the mustard and syrup to the pan. Increase heat back to medium-high and cook, stirring occasionally, until sauce comes to a boil and thickens, about 5 minutes. Add in the parsley, if using, and stir through.
6. Place two-thirds of the apple mixture onto a serving platter, top it with the pork chops, then top the chops with the remaining sauce.
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