4 Serves
45 Mins
Season the pork chops generously on both sides with salt and pepper.
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Vitamin E
3 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
8 µg / 400 µgCalcium
36 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
38 mg / 420 mgPhosphorus
94 mg / 1,250 mgPotassium
716 mg / 4,700 mgSodium
467 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
9 g / 28 gSugar
54 g / 50 gSaturated Fat
9 g / 20 gCholesterol
69 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Heat the cooking oil in a large skillet over medium-high heat. Sear the pork chops for 5 minutes per side until golden brown, then remove them to a warm plate.
Reduce heat to medium, add the butter to the skillet, and sauté the sliced onions and apples until the onions are caramelized and the apples have softened, approximately 8 minutes.
Deglaze the pan with wine or chicken broth, scraping up any browned bits from the bottom.
Return the pork chops to the skillet, nestling them into the apple-onion mixture. Cover and cook for an additional 10 minutes, turning halfway through, until the pork is tender and cooked through.
43
g58
g28
g
