Pork Chop with Sauteed Apples and Wild Rice
Enjoy an easy but elegant dinner by topping a juicy pork chop with caramelized apple slices.
- 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
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.
Meanwhile, in a medium nonstick skillet, heat remaining 2 teaspoons oil over medium-low. Season pork with salt and pepper, and dust with flour.
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.