SEARED PORK CHOPS with Apple and Leeks (and a side of Red Quinoa, added by me!)(Clean Eating Magazine, October 2011, Page 52)
Serves 4. Hands-on time: 15 minutes. Total time: 20 minutes
Pork and fruit have a natural affinity, as pork's mild flavor can easily take on the wonderful sweetness of any stone fruit, berry or, in this case, apple you pair it with.
INGREDIENTS:
2 tsp olive oil (I use Light Virgin Olive Oil)
4 4-oz boneless pork loin chops, trimmed of visible fat
1/4 tsp each sea salt and fresh ground pepper
2 leeks, rinsed well and chopped
2 cloves garlic, minced
1 tsp dried thyme
1 cup low sodium chicken broth
2 apples (such as McIntosh, Fuji or Gala) (I used Gala) cored and diced
1 tbsp chopped fresh rosemary
INSTRUCTIONS:
ONE: In a large skillet, heat oil on medium-high. Season both sides of pork with salt and pepper and place in skillet; cook for 1 to 2 minutes per side (DO NOT OVERCOOK!), until golden brown. Remove from skillet and set aside.
TWO: Add leeks and garlic to skillet and cook for 2 minutes on medium-high heat, until soft. Add thyme and cook for 1 minute, until thyme is fragrant. Stir in broth, apples and rosemary and bring to simmer. Return chops to pan, partially cover and cook for 3 to 5 minutes, undisturbed, until chops are tender.
Nutrients per serving (1 pork chop and 1/2 cup leek-apple mixture):
Calories: 260
Total Fat: 8 g
Sat. Fat: 2.5 g
Monounsaturated Fat: 4 g
Polyunsaturated Fat: 1 g
Carbs: 20 g
Fiber: 3 g
Sugars: 11 g
Protein: 27 g
Sodium: 200 mg
Cholesterol: 75 mg
My notes:
This dish was VERY easy to make and VERY, VERY flavorful and tasty! I made this on a night that I went to yoga. I made it right before my hubby came home and left it on the stove for him and the girls to eat. Pork loins tend to be tough, so I pounded each one pretty well. The flavor of the thyme and leeks was so yummy. I did not have any fresh rosemary so I left that out.
Contrary to popular belief, you DO NOT have to cook pork all the way through. In fact, I would not do that because you will definitely have dry, tough pork. You know you are in a good restaurant when the server asks you..."and how would you like your pork cooked?" Instead of saying, "huh?" Say "medium to medium-well, thank you!"
The Red Quinoa was excellent as well. I always cook my Quinoa in a broth, whether it be organic vegetable or chicken. I also added a little bit of garlic powder for shits and giggles.
Overall this dish was very good, easy to make and great as a leftover. I will be making it again and I hope you can try it too!
