With Halloween just around the corner, I’m thinking about apples and cider. For this dinner, I add them to pork with a hint of rosemary for a Halloween treat.
October is a perfect month for apples. Many varieties are available. Rome and Golden Delicious apples are great for cooking. They hold their shape. Red Delicious or Granny Smith lose their shape when cooked.
- You can also use Fuji or Gala apples.
- Look for sparkling apple cider in the market, not apple cider vinegar. n You can use apple juice instead of apple cider.
Apple Cider Pork
Yield 2 servings. Recipe by Linda Gassenheimer
3/4 pound boneless pork loin chops
2 tablespoons flour
1 teaspoon dried rosemary
2 teaspoons olive oil
1 cup sparkling apple cider
1 medium Golden Delicious or Rome apple, cored and sliced
Remove visible fat from pork. Add flour to a plate and dip both sides of the pork into the flour and sprinkle the pork with the dried rosemary. Heat oil in a nonstick skillet over medium-high heat. Brown pork on both sides, about 2 minutes. Add the cider and bring to a simmer. Reduce heat to low and cover with a lid and cook 5-7 minutes. A meat thermometer should read 145 degrees. Remove the pork to a cutting board. Add the apple slices to the skillet. Raise the heat to high and reduce the liquid by half, about 3 to 4 minutes. Slice pork and divided between two dinner plates. Spoon the sauce and apples on top.
Per serving: 366 calories (25% from fat), 10.2 g fat (2.2 g saturated, 3.9 g monounsaturated), 96 mg cholesterol, 41.7 g protein, 28.2 g carbohydrates, 2.7 g fiber, 157 mg sodium.