I first made this recipe last summer, and really liked it. When pork chops went on sale at Gristedes, I figured I’d try the recipe again and post it here for you all to enjoy as well 🙂
Recipe notes for the pork chop and sauce:
I used a pretty big pork chop (6 oz instead of the standard 4), because I was really hungry. I grilled it on my Foreman instead of pan searing it, which meant no oil was necessary. For the sauce, I used a whole apple, 1/8 cup of dried cranberries, and 1/2 cup of juice, which was a little different from the proportions in the recipe. I also used regular cran-apple juice rather than concentrate, because I already had it in my fridge. It probably would have come out more like a sauce instead of a compote if I had used the concentrate, but I was happy with it as a compote – the juice still made it super sweet which was a great contrast to the pork chop.
Recipe notes for the sides:
I steamed the peas without sugar – having made the recipe before, I didn’t think they needed it. I like peas just plain 🙂 As you can see from the picture, I overcooked them though, which was unfortunate. Still tasty though! For the potatoes, I substituted scallions for the parsley (again, trying to use up what’s in my fridge before I go traveling again), and used one red potato with 1/2 tablespoon of margarine – which was WAY more than enough. I’d use even less than that in the future.
This was delicious, and extremely quick and easy. It only took a few minutes to chop the potato and the apple, and that was basically all the prep work required. Everything cooks (simultaneously, assuming you have enough pots) in 10 minutes! The flavors are great and go together well, and it provides a lot of food for just under 500 calories.