Pork Chops and Apples

Directions

Cook rice according to package directions. Meanwhile, trim fat from chops. Rub sage onto both sides of chops. Coat a cold 12-inch skillet with cooking spray. Preheat skillet over medium heat. Add chops to skillet. Cook chops for 5 minutes. Separate onion slices into rings. Turn chops and add onion. Cook 5 to 7 minutes more until done. Remove chops and onion; keep chops warm. Wipe out skillet with paper towels. For sauce: in same skillet combine cooked onion, apple wedges, cider or juice, and brown sugar. Heat to boiling; reduce heat. Simmer, covered, 3 to 5 minutes until apples are crisp-tender. Mix water and cornstarch; add to skillet mixture. Cook and stir until thickened and bubbly. Simmer for 2 minutes. Serve chops and apple mixture with hot rice.

Ingredients

• 2 cups uncooked brown rice
• 4 pork loin chops, cut 1/2-inch thick
• 1/2 teaspoon dried sage leaves, crushed
• PAM® Original No-Stick Cooking Spray
• 1 small onion, sliced
• 2 small apples, cut in thin wedges
• 1 cup apple cider or apple juice
• 1 teaspoon brown sugar
• 1 tablespoon cold water
• 2 teaspoons cornstarch

Parsed from recipe text (no separate ingredient records).