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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With a mallet or rolling pin pound pork chops in-between two sheets of plastic wrap until 1/4 inch thin. | 2. Salt and pepper both sides of chops. | 3. Peel and core apples, cutting into 12-16 wedges each (up to you how thin you want the slices). | 4. Melt 1 T. | 5. butter in a 12 inch fry pan over mediun heat. | 6. Cook apples and onions until lightly browned, about 8 minutes total. | 7. Remove to a plate and cover to keep warm. | 8. Add the remaining 1 T. | 9. butter inccreasing heat to medium high. | 10. Add chops and cook for 3 minutes on one side, turn and cook for another three minutes. | 11. Cut one to check if no longer pink and if not, remove to the plate with the apples and onions, covering again to keep warm. | 12. Mix together broth, cider, syrup, mustard and cornstarch. | 13. Add to fry pan and bring to a boil. | 14. Cook until reduced to about 1/2 cup, around 5 minutes. | 15. Gently toss chops with apple mixture. | 16. Drizzle glaze over top and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	1 1/2		boneless sliced	1231.5047	249.2947	40.211	8.0286
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
granny smith apple	1			119.48	28.0366	0.9064	0.3914
onion	1		cut	28.0	6.537999999999999	0.77	0.07
butter	2	tablespoons		171.0	7.857	5.343	14.4
beef broth	3/4	cup		12.6	0.07200000000000001	2.052	0.396
apple cider	1/3	cup		-	-	-	-
maple syrup	1/4	cup		204.75	52.794	0.0315	0.0472
dijon mustard	1 1/2	1/2		-	-	-	-
cornstarch	1/2	teaspoon		5.08	1.2169	0.0035	0.0007

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.