Pork chops rubbed with oregano, five-spice powder, paprika, salt and pepper and cooked with apples and onion in cider and vinegar. The sauce is then thickened with a little evaporated milk and chicken broth at the end of cooking and served over the top of the pork chops.
-By Carrie (Strommen) Lennie
1 tsp dried oregano
½ tsp five-spice powder
½ tsp sweet paprika
salt and freshly ground pepper
4 thin boneless center-cut pork loin chops (1 lb)
4 tsp canola oil
1 yellow onion, thinly sliced
1/3 cup sweet apple cider
2 Tbsp red wine vinegar
1 Fuji apple, peeled and cut into 8 wedges
1 cup reduced-sodium, fat-free chicken broth
¼ cup 2% fat evaporated milk
- To make the spice rub, in a small bowl, stir together the oregano, five-spice powder, paprika, ½ tsp salt, and ¼ tsp pepper.
- Coat the pork chops evenly on both sides with the spice mixture. Set the meat on a plate for 10 minutes.
- In a large, deep, nonstick frying pan over medium-high heat, warm 2 teaspoons of the canola oil. Add the onion and sauté until lightly browned, about 5 minutes. Transfer the onion to a plate.
- Add the remaining 2 tsp oil to the pan and return it to medium-high heat. Add the pork chops and sear until lightly browned on the bottom, about 4 minutes. Turn and brown the meat on the other side, 3-4 minutes. Transfer the meat to the plate holding the onion.
- Return the pan to medium heat and pour in the cider and vinegar. Using a wooden spoon, scrape up all the browned bits from the pan bottom. Return the meat and onion to the pan and place the apple wedges on top of the meat. Pour in the broth, cover, and simmer until the chops are opaque throughout, about 10 minutes, reducing the heat if the liquid begins to boil.
- Transfer the chops, apple wedges, and onion to a warmed platter. Pour the milk into the pan, raise the heat to high, and boil until the liquid is reduced by one-third, about 5 minutes. Pour the sauce over the chops and serve at once.