Pork Chops, Apples & Greens

Pork chops and applesauce get an upgrade in this elegant dish featuring apples and baby spinach tossed in a spicy honey mustard sauce. Try combining different varieties of apples for flavor that is truly dynamic. Sweet Fuji apples blend beautifully with tart, crisp Cortlands or bright, tangy Granny Smith.

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4.5 by 47 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Pork Chops, Apples & Greens

Directions

  1. Place each chop between waxed paper or plastic wrap. With the flat side of a meat mallet or rolling pin, pound pork to 1/2-inch thickness.
  2. In a food processor process bread to crumbs; place in a shallow dish. In a second shallow dish lightly beat the egg with 1/4 teaspoon of the salt. Dip pork into egg and then bread crumbs to coat.
  3. In a 12-inch skillet heat oil. Cook pork for 3 to 4 minutes per side until golden on the outside with just a trace of pink inside. Transfer chops to a platter; cover to keep warm.
  4. Stir honey, mustard, and vinegar into skillet drippings. Add apple slices; cook about 3 minutes until crisp-tender. Toss in spinach; sprinkle with 1/4 teaspoon of the salt.
  5. Serve chops with apples and spinach. Drizzle pan juices and sprinkle with pepper.
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Nutrition Facts (Pork Chops, Apples & Greens)

  • Per serving:
  • 446 kcal cal.,
  • 21 g fat
  • (6 g sat. fat,
  • 3 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 150 mg chol.,
  • 700 mg sodium,
  • 26 g carb.,
  • 5 g fiber,
  • 11 g sugar,
  • 35 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

47 Ratings
1237 Days Ago
Made this tonight. I'd make it again, but I would double the spinach and halve the apples. I also ended up nuking the apples and sauce to soften the apples. There's something off about the sauce to me, but I can't put my tongue on it. I would change something, but others would likely find it just fine!

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