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Pork Chops With Apple Cider, Walnuts, And Prunes – Yes Please

INGREDIENTS
Serves: Prep: 23min Cook: 20min Total: 43min
4 pork chops (6-8 ounces each), each 3/4″ thick
1/2 teaspoon salt
1/2 teaspoon ground rubbed sage
1/4 teaspoon ground black pepper
1 tablespoon walnut oil or olive oil
6 pitted prunes (2-3 ounces), chopped
1/2 cup apple cider
1/4 cup dry white wine or apple cider
2 tablespoons chopped walnuts
DIRECTIONS
Season the pork with the salt, sage, and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and cook until browned on the first side, 4 to 5 minutes. Hold the chops on the edges and cook the edges until browned if desired, 1 to 2 minutes. Turn and cook until the second side is browned, about 1 minute. Reduce the heat to low and pour off any fat in the skillet. Add the prunes, cider, and wine or cider, and cook until the juices run clear and a meat thermometer registers 155°F, turning once or twice, 12 to 15 minutes.
Remove to plates and spoon the prunes on top. There should be about 2 tablespoons uices left in the pan. If more, cook ove low to medium heat until reduced. Spoon the juices over the pork and sprinkle with the walnuts.

NUTRITIONAL FACTS PER SERVING
CALORIES 435 CAL
FAT 17.7 G
SATURATED FAT 4.7 G
SODIUM 383.5 MG
CARBOHYDRATES 18.8 G
TOTAL SUGARS 7.2 G
DIETARY FIBER 1.4 G
PROTEIN 45 G

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Pork Chops With Apple Cider, Walnuts, and Prunes

This looks delicious and am going to cook this for Thursday night. I am not sure about the prunes but will give it a go.

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Pork Chops With Apple Cider, Walnuts, and Prunes

INGREDIENTS
Serves: Prep: 5min Cook: 17min Total: 22min
4 pork chops (6-8 ounces each), each 3/4″ thick
1/2 teaspoon salt
1/2 teaspoon ground rubbed sage
1/4 teaspoon ground black pepper
1 tablespoon walnut oil or olive oil
6 pitted prunes (2-3 ounces), chopped
1/2 cup apple cider
1/4 cup dry white wine or apple cider
2 tablespoons chopped walnuts
DIRECTIONS
Season the pork with the salt, sage, and pepper.
Heat the oil in a 12″ skillet over medium-high heat. Add the pork and cook until browned on the first side, for 4 to 5 minutes. If desired, hold the chops on the edges and cook the edges until browned, for 1 to 2 minutes. Turn and cook until the second side is browned, about 1 minute. Reduce the heat to low and pour off any fat in the skillet. Add the prunes, cider, and wine or cider. Cook, turning once or twice, until the juices run clear and a meat thermometer inserted into the pork registers 155°F, for 12 to 15 minutes.
Transfer to plates and spoon the prunes on top. There should be about 2 tablespoons of juices left in the pan. If more, cook over low to medium heat until reduced. Spoon over the pork and sprinkle with the walnuts.

NUTRITIONAL FACTS PER SERVING
CALORIES 435 CAL
FAT 17.7 G
SATURATED FAT 4.7 G
SODIUM 383.5 MG
CARBOHYDRATES 18.8 G
TOTAL SUGARS 7.2 G
DIETARY FIBER 1.4 G
PROTEIN 45 G
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