Pork Chops with Cran-Apple Sauce, Parsley Potatoes and Sugar Snap Peas
Pork Chops with Cran-Apple Sauce, Parsley Potatoes and Sugar Snap Peas might be just the main course you are searching for. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 770 calories, 38g of protein, and 30g of fat each. If you have a flat-leaf parsley leaves, a drizzle olive oil, butter, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. It is a good option if you're following a gluten free diet.
Preheat a nonstick skillet over medium high heat.
Drizzle chops with extra virgin olive oil, just enough to lightly coat the meat on both sides.
Place the chops in a hot pan and cook 6 to 7 minutes on each side under a loose tin foil tent. The tent will reflect heat back into pan while allowing steam to escape.
Once the chops are turned, season with seasoning blend or coarse salt and pepper, to your taste. After the chops are cooked through, remove from heat and let stand 5 minutes for juices to redistribute before serving.
In a medium saucepan, working over medium to medium high heat, combine apples, sweetened dried cranberries, and cran-apple juice concentrate. Cook apples into a chunky sauce, about 10 minutes.
Remove cran-apple sauce from heat and let it settle.
Simmer potatoes in just enough water to cover them for 10 minutes or until fork tender.
Drain and return potatoes to hot pot to dry them out. Toss potatoes with butter, parsley, and a little salt.
Steam snap peas in 1 cup boiling water and 1 teaspoon sugar combined. Cook covered for 3 to 5 minutes and drain with slotted spoon when serving.
Serve chops with cran-apple sauce and sides of potatoes and snap peas.
Recommended wine: Chardonnay, Pinot Noir, Riesling
Chardonnay, Pinot Noir, and Riesling are great choices for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.
A to Z ChardonnayThe 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.