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Pork Chop with Sauteed Apples and Wild Rice

Enjoy an easy but elegant dinner by topping a juicy pork chop with caramelized apple slices.

  • Prep:
  • Total Time:
  • Servings: 1

Photography: Brett Stevens

Source: Everyday Food, March 2008


  • 3 teaspoons vegetable oil, such as safflower
  • 1 shallot, minced
  • 1/4 cup wild-rice blend (seasoning packet discarded)
  • Coarse salt and ground pepper
  • 1 boneless pork loin chop (4 ounces), trimmed
  • 1 teaspoon all–purpose flour
  • 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch wedges


  1. In a small saucepan, heat 1 teaspoon oil over medium-low. Add shallot; cook, stirring, until soft, 2 to 4 minutes. Add rice and 3/4 cup water; season with salt and pepper, and bring to a boil. Reduce to a simmer; cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes. Set aside.

  2. Meanwhile, in a medium nonstick skillet, heat remaining 2 teaspoons oil over medium-low. Season pork with salt and pepper, and dust with flour.

  3. Place pork in skillet, and arrange apple wedges in a single layer around it. Cook until pork and apples are golden brown, 5 to 7 minutes, and turn over. Cook until pork is opaque throughout, 2 to 3 minutes more. Serve pork with apples and wild rice.


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