Wednesday, May 16, 2012

PIEROGIES AND CHOPS

12-16 frozen potato & onion pierogies
4 bone-in3/4-inch  thick loin pork chops
1 tsp salt divided
1 tsp freshly ground black pepper, divided
8 tbsp butter, divided
1 large sweet onion, sliced, divided into rings
2 medium Golden Delicious apples, cut into quarter-inch wedge slices
1/2 cup sugar
1/2 cup cider vinegar

Prepare the pierogies according to the package directions.

While the pierogies cook, sprinkle the pork chops with half the salt and half the pepper.  Melt half the butter in a large skillet over medium heat and cook the chops  until the juices run clear; remove from pan and keep warm.

Add the onion to the skillet and saute in the remaining butter for about 3 minutes.  Add the apple and saute until crisp tender.  Stir in the sugar, vinegar and the remaining salt and pepper; bring to a boil.  Reduce heat to simmer and cook, uncovered, for 5 minutes. 

Drain the pierogies and add them along with the chops to the skillet; stir to coat.


Yield: 4 servings


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