BUTTERFLIED PORK CHOP DINNER

Butterflied Pork Chop Dinner image

The sliced apple and sweet potatoes that complement these tender pork chops remind me of a crisp fall day, but I enjoy this hearty main dish any time of year, served with salad and dinner rolls. -Angela Leinenbach Mechanicsville, Virginia

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

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Ingredients

2 butterflied pork chops (3/4 inch thick and 3 ounces each)
1 tablespoon butter
1 cup apple juice or cider, divided
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium sweet potatoes, peeled and cut into 1/2-inch slices
1 green onion, thinly sliced
1 medium tart apple, peeled, cored and cut into 1/4-inch rings
2 teaspoons cornstarch

Steps:

In a large skillet, brown pork chops in butter; drain. Remove from skillet and keep warm. In same skillet, combine 3/4 cup apple juice, sage, salt and pepper. Add sweet potatoes and green onion. Bring to a boil. Reduce heat., Cover and simmer for 10 minutes; add apple rings and pork chops. Cover and simmer for 13-15 minutes or until apple rings and sweet potatoes are tender and meat is no longer pink., With a slotted spoon, remove the pork chops, sweet potatoes and apple to serving plates; keep warm. , Combine cornstarch and remaining apple juice until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork chops, sweet potatoes and apple.

Nutrition Facts : Calories 421 calories, Fat 13g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 991mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 5g fiber), Protein 24g protein.