This easy weeknight dinner has the perfect combination of fall flavors: Chipotle Pork Chops with Apple Sauté, it’s allergy friendly!
Here is a healthy recipe that captures fall flavors: Pork Chops with apples!
I made these pork chops last night and rounded out the meal with veggies and Lunberg’s Brown Rice couscous.
This was the first time I have tried this, and it is pretty good! It is essentially course cut brown rice, so it cooks much faster (only about 15 minutes). I loved the texture; you could use this in a lot of recipes, like tabouli and casseroles. I even ate some again for breakfast this morning with some milk, cinnamon, and stevia!
Chipotle Pork Chops with Apple Sauté
- 1 pound lean boneless sirloin pork chops trimmed
- Powdered chipotle chili
- Garlic or garlic powder
- ½ apple tart and flavorful is best, cored
- ½ onion
- Chicken broth
- Balsamic vinegar optional
- Heat a skillet over medium heat and spray the pan with a bit of oil. Trim the pork chops of any visible fat. Sprinkle the pork chops with chipotle pepper, salt, and garlic powder.
- Cook the pork chops in the hot skillet, turning occasionally to achieve even browning. Meanwhile, coarsely chop the apple (with peel on – it’s healthy!) and the onion.
- Remove the pork chops from the skillet and cover them with foil to keep warm.
- Add the apple and onion to the hot skillet and sauté until tender, deglazing the pan with chicken broth as needed. Season with chipotle powder, garlic, and a splash of balsamic vinegar (if you want!). Serve the apple sauté over the pork chops and enjoy!
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist
2 thoughts on “Chipotle Pork Chops with Apple Sauté (Gluten Free)”
Roasted Brown Rice Couscous, that just about sounds like heaven. I used to live in Tunisia a.k.a couscous land and it killed me that I couldn’t eat real couscous where it came from. I could have done with this to hide in my handbag and pretend it was the real deal!
Tunisia sounds awesome; what took you there?
The couscous cooked up a bit sticky. This may be the texture of it, or I may have cooked it wrong, not sure. I wonder if I should toast it in a pan before I cook it next time.