Pork Chops with Apple Rings

Let us introduce you to one of our favorite dishes. Our Pork Chops with Apple Rings is perfect no matter what season it is.

Pork Chops with Apple Rings
Serves 4
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Total Time
45 min
Total Time
45 min
669 calories
44 g
264 g
25 g
63 g
6 g
378 g
401 g
11 g
0 g
10 g
Nutrition Facts
Serving Size
378g
Servings
4
Amount Per Serving
Calories 669
Calories from Fat 225
% Daily Value *
Total Fat 25g
39%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 264mg
88%
Sodium 401mg
17%
Total Carbohydrates 44g
15%
Dietary Fiber 4g
15%
Sugars 11g
Protein 63g
Vitamin A
4%
Vitamin C
7%
Calcium
19%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup all purpose flour
  2. 2 large eggs beaten
  3. 1 cup panko bread crumbs
  4. 4 thick boneless pork chops (1 1/2-inches thick)
  5. 2 Granny Smith apples cored and cut into rings
Instructions
  1. Place the flour, beaten eggs and panko crumbs in three separate shallow dishes. Season the pork generously with salt and pepper. Dredge each piece of pork with flour, shaking off any excess.
  2. Dip the pork into the egg(s), letting any excess drip back into the dish, then roll it in the panko to coat. Set the pork on a plate and repeat to coat the apple rings.
  3. In a very large skillet, heat a little oil over medium high heat until a pinch of the panko dropped in bubbles quickly. Add the pork chops and cook, turning once, until golden brown all over, about 8 minutes. Transfer to paper towels to drain and repeat with the remaining pork chops. Tent with foil to keep warm.
  4. Add more oil to the skillet, if needed, and when the oil is hot, add the apple slices and fry them until golden brown, about 2 minutes per side. Drain on paper towels. Place the pork and apple rings on a platter and serve. Note: garnish with dried or fresh parsley, if you have it on hand. Note: to core an apple (without a corer) place the apple on a cutting board and, using a paring knife, cut neatly around the core.
Notes
  1. per serving: 461 calories; 38 grams protein; 21 grams total fat; 2 grams fiber; 3 grams saturated fat; 28 grams carbohydrates; 170 mgs cholesterol; 487 mgs sodium; 12 WW points plus
beta
calories
669
fat
25g
protein
63g
carbs
44g
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