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You can replace the pork with beef.
You can use Granny Smith apples in place of the red delicious for a uniquely tart flavor.
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| Pork and Apple Salad |
Ingredients
4 servings - 240 calories per serving
9 grams of fat per serving
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| 1 lb |
pork loin chops cut 3/4-inch thick |
| 1/4 tsp |
black pepper |
| 1/8 tsp |
ground nutmeg |
| 5 cups (1 pkg) |
packaged shredded cabbage and carrot slaw |
| 1 large |
red delicious apple (peeled, coarsely chopped) |
| 2 slices |
bacon |
| 1/3 cup |
cider vinegar |
| 1/3 cup |
apple juice |
| 1 tbsp |
honey |
| 2 tsp |
honey mustard |
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- Preheat oven to broil.
- Trim fat from pork.
- Dust chops with pepper and nutmeg.
- Place on broiler pan rack
- Broil 5 inches from heat for 12 minutes, turning once.
- In large mixing bowl, combine cabbage with apple.
- In heavy skillet, cook bacon until crisp.
- Drain bacon, crumble, and set aside.
- Into skillet, add vinegar, apple juice, honey, and mustard.
- Bring to boiling.
- Pour over cabbage.
- Add bacon to cabbage.
- Toss lightly
- When chops are done (juices run clear when pierced with fork), remove to cutting board.
- Diagonally slice into 1/4-inch slices.
- Divide slaw onto four serving plates.
- Arrange sliced pork atop slaw.
- Serve immediately or chill and serve cold.
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