Are you looking for a new recipe to help with the winter doldrums? This pork chop recipe really does feel like "comfort food" when pared up with some mashed potatoes and a favorite vegetable. Speaking of mashed potatoes, I recently found some "ready to heat and eat" mashed potatoes at the grocery store.
While I prefer to make them from actually peeling potatoes, this particular day I had some left over meat loaf but not enough potatoes to go around. I thought "hey! I can just heat these up when heating up the meat loaf and I have another great meal."
Well, as it turned out my family didn't even know they weren't the delicious potatoes I had served first time around! There were several different brands and I have tried both of them with equally good results. If you prefer not to mess with peeling, cooking, mashing ... give these a try!
Balsamic Pork Chops With Apples
8 (1/2 inch thick) boneless pork loin chops
1 tsp salt
1 tsp seasoned pepper
½ cup all-purpose flour
3 T. vegetables oil
4 large Granny Smith apples, peeled and diced
2 tsp. brown sugar
2/3 cups balsamic vinegar
½ cup chicken broth
SPRINKLE pork chops evenly with salt and seasoned pepper, dredge in flour.
COOK pork in hot oil in a large skillet over medium-high heat 4 minutes on each side or until lightly browned. Remove from skillet; keep warm.
ADD apples to skillet, and sauté’ for 5 minutes; add brown sugar, vinegar and broth, and cook, stirring often, 5 to 7 minutes, or until slightly thickened. Return pork to the apple filled skillet and keep warm until ready to eat.
Surprise your family with this fabulous meal!
