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Apple-Braised Pork Chops with Noodles

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  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 4 servings
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Browning the pork chops and then braising them in mustard-spiked apple juice seals in juices and keeps the meat moist and flavorful.

Ingredients

4
(4-oz.) boneless pork loin chops
1 1/2
cups apple juice
1
tablespoon honey mustard
1/2
teaspoon salt
1/4
teaspoon dried thyme leaves
1/8
teaspoon pepper
1 1/2
cups carrots, cut into 1/4-inch thick slices
4
oz. (2 1/2 cups) uncooked extra-wide egg noodles
2
tablespoons cornstarch
2
tablespoons water
2
tablespoons chopped fresh parsley

Steps

  • 1 Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork chops; cook 3 to 5 minutes or until golden brown on both sides.
  • 2 In small bowl, combine apple juice, honey mustard, salt, thyme and pepper; mix well. Pour apple juice mixture over pork chops. Reduce heat to low; cover and simmer 10 to 15 minutes or until pork is no longer pink in center.
  • 3 Meanwhile, bring 3 quarts water to a boil in large saucepan. Add carrots; cook over medium-high heat for 5 minutes. Add noodles; return to a boil. Cook 8 to 10 minutes or until carrots and noodles are tender, stirring occasionally. Drain.
  • 4 Remove pork chops from skillet; cover to keep warm. In small bowl, combine cornstarch and 2 tablespoons water; blend until smooth. Add to liquid in skillet; cook and stir 1 minute or until thickened and bubbly. (Gravy can be strained, if desired).
  • 5 To serve, arrange carrots and noodles on serving platter. Top with pork chops and gravy. Sprinkle with parsley.
  • 1 Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork chops; cook 3 to 5 minutes or until golden brown on both sides.
  • 2 In small bowl, combine apple juice, honey mustard, salt, thyme and pepper; mix well. Pour apple juice mixture over pork chops. Reduce heat to low; cover and simmer 10 to 15 minutes or until pork is no longer pink in center.
  • 3 Meanwhile, bring 3 quarts water to a boil in large saucepan. Add carrots; cook over medium-high heat for 5 minutes. Add noodles; return to a boil. Cook 8 to 10 minutes or until carrots and noodles are tender, stirring occasionally. Drain.
  • 4 Remove pork chops from skillet; cover to keep warm. In small bowl, combine cornstarch and 2 tablespoons water; blend until smooth. Add to liquid in skillet; cook and stir 1 minute or until thickened and bubbly. (Gravy can be strained, if desired).
  • 5 To serve, arrange carrots and noodles on serving platter. Top with pork chops and gravy. Sprinkle with parsley.

Expert Tips

Current nutrition guidelines form the National Center for Nutritional and Dietetics recommend 3 ounces as a serving size for cooked boneless lean meat. An easy way to estimate serving size is to visualize a deck of playing cards. A 3-ounce serving of cooked boneless lean meat is the same size: 3 1/2x2 1/2x5/8 inches.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
360
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
4g,
4%
),
Cholesterol
80mg
80%;
Sodium
380mg
380%;
Total Carbohydrate
40g
40%
(Dietary Fiber
2g
2%
  Sugars
13g
13%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
260%;
Vitamin C
8%;
Calcium
6%;
Iron
15%;
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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