Wednesday, November 7, 2007

Chop-os de Puerco

Did anyone else grow up with pork chops and applesauce as a staple in their weeknight family dinners? I did. I loved it. This was one of my favorite meals as a kid. So when I saw this recipe online, I wanted to give it a try... pork chops and applesauce with a bit of an updated twist. They were excellent, if I do say so myself. The balsamic reduced beautifully which gave the pork chops great color. This recipe is courtesy of kraftfoods.com, with slight changes noted by yours truly. I would have pictures... 'cept I couldn't keep the hubster away from them long enough to snap a shot! Carmelized Pork Chops with Pears

4 bone-in pork chops (1-1/2 lb.), 3/4-inch-thick (bone-in is important - gives good flava')
1 tsp. oil (I used olive)
1/4 cup KRAFT Light Balsamic Vinaigrette Reduced Fat Dressing, divided (I used Garlic Expressions and added some balsamic)
1 small onion, sliced
1 clove garlic, minced
1 tsp. dried rosemary leaves
1 can (15-1/4 oz.) pear halves, undrained (undrained is important... keeps the chops juicy)
Brown chops in oil in large nonstick skillet on medium-high heat 3 min. on each side. Remove from skillet; set aside.
Add 2 Tbsp. of the dressing, onions, garlic and rosemary to skillet. Cook 3 min.
Return chops to skillet. Add pears and remaining 2 Tbsp. dressing. Simmer on medium heat 10 min. or until chops are cooked through (160ºF). Arrange chops on platter; spoon sauce over chops.

4 Say It Loud & Proud:

Stacey said...

Sounds Delicious!

MUKDlady said...

I'm making this tonight. I'll tell you how it turns out. I also made your chili last week. It was fabulous.
Thanks for sharing your recipes!!
love,
heidi:)

Sarah said...

This looks great--I'll give this a go sometime.

Tres Poshe Preppy said...

This is so funny! Yes, I did grow up with it and if someone says pork chops, I have to be super annoying and say "and applesauce", like the slurry way Peter Brady said it (not sure if he was the first to say it???)... can I grow up now?!?