Monday, March 4, 2013

Pork Chops with Apples over Cheesy Zucchini Rice

I love the Pioneer Woman but I feel like she always uses way too much butter and oil and fatty stuff.  Nevertheless, she never fails me!

I made the pork chops with apples (slathered in maple syrup) and then instead of topping it on grits (which we don't have any of), I put it on cheesy zucchini rice.  Delicious combination to say the least!

Pork Chops with Apple
2 Fiji apples
1/2 cup white cooking wine
2 tsp apple cider vinegar
3/4 cups of Maple Syrup
2 T butter
2 T olive oil
3 pork chops (no bones)
salt and pepper

Cheesy Zucchini Rice
1 cup of rice
1 T olive oil
1 cup chicken stock
salt and pepper
3 T butter
1 cup of cheese
1 zucchini, grated

Pork Chops with Apples
Heat a large pan over medium-high and add olive oil and butter.  Salt and pepper both sides of the pork chops, brown them on both sides in the olive oil and butter mix until both sides are brown and golden.  Remove and set aside on a plate.  Reduce the heat to medium, add apples and stir them with the oil and butter still in the pan.  Pour in the wine and vinegar, whisk the bottom and cook until liquid is reduced and boiling, about 5 minutes.  Pour in the maple syrup, add some salt and pepper, and then return the pork chops to the pan.  Cover the pan and simmer on low for 20 minutes.

Cheesy Zucchini Rice
Heat a large pan on medium with olive oil.  Add the rice and toast the rice for about 2-3 minutes, then add the chicken stock.  Bring to a boil, then reduce the heat to low, cover with a lid and let simmer for 15-20 minutes (rice should be pretty ready when you look again).  Add in the grated zucchini, butter, and cheese, and then put back on low-medium for another 5 minutes.

1 comment:

Deb said...

I just hopped over from MMB. Wow. looks amazing, and I have a great need for zucchini recipes.