Tuesday, December 27, 2016


4 (about 4-oz each) lean boneless pork loin chops
1 tbsp canola or olive oil
2 medium-size Granny Smith apples, cored, sliced
2 medium leeks, white part only, sliced
2 cups unsweetened apple juice
1 tsp grated orange peel
1 tsp dried rosemary, crushed
1 tsp salt
1 tsp freshly ground black pepper
2 tbsp cornstarch
4 tbsp water
4 cups hot cooked long grain and wild rice

Heat the oil in a large nonstick skillet; add pork chops and brown 4 minutes. Turn chops, add apples and leeks. Cook another 4 minutes.

Add the apple juice, orange peel, rosemary, salt and pepper to the skillet; bring to a boil. Reduce the heat and simmer, uncovered, for about 4 minutes.

Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil and cook, stirring, for a couple minutes until thickened.

Yield: 4 servings of 1 chop with 1 cup of the hot rice.

Note: This recipe and picture are from a 2001 Light and Tasty.

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