|
|
Fried Apples and Pork
Chops |
 |
After washing your apples, core them, and use a
paring knife to remove the hard center piece that is left behind. Then, just
put them in a skillet with a tablespoon of butter, on medium.
Leave the
skins on the apples. The vast majority of the nutrients are just under the skin
and the skin itself is great fiber.
Cover your frying pan and simmer for
about 15-20 minutes. After the apples soften up, add brown sugar and cinnamon,
and stir it up.
Cover a while longer, 5-10 minutes and stir several
times.
Remove the lid and cook the liquid down until it carmelizes on
the apples. |
 |
|
When making pork chops, put about a tablespoon of
olive oil into the pan, along with some of your favorite seasoning. (I like to
use a bit of Lowrey's, and some coarse ground black pepper). Just sprinkle a
small amount of seasoning in the bottom of the pan, and then place the pork
chops in the pan. Then, lightly season the top of the pork chops.
Pork
chops are fairly mellow in flavor, so be sure not to season them too much... be
gentle, or it will end up being overwhelming. |
 |
|
Just about any veggie on the side will work.
While you may not think that canned vegetables are a healthy choice, they are a
good substitute when fresh vegetables are not available. Canned vegetables are
processed very quickly once picked and still retain an amazing amount of
nutrients. Most quality canned varieties do not use preservatives or heavy
seasoning.
Corn goes wonderfully with apples and pork chops.
When summer comes, and I can pick my corn directly from the garden, you
can bet that's what I'll be doing. But for now, in the middle of winter, this
will do. |
 |
|
|
Search the web for
more nutrition information
and healthy recipes:
|
| |
|
|
