The biggest benefit of cooking with wine — sampling the ingredients for "quality control." The second biggest benefit — wine enhances the flavor of many great recipes. This sweet and savory main dish comes from Cooking Light magazine.
6 (6-oz.) center-cut pork chops (3/4-inch thick)
1 teaspoon salt
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1/2 teaspoon black pepper
1 tablespoon olive oil
2 large onions, each cut into 8 wedges
2/3 cup Sauvignon Blanc or other dry white wine
4 Granny Smith apples, peeled and each cut into 6 wedges (about 1 1/2 lbs.)
1 tablespoon fresh lemon juice
Chopped fresh parsley (optional)
Sprinkle both sides of chops with salt and pepper. Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add 3 chops; cook 4 minutes on each side or until lightly browned. Remove chops from pan. Repeat the procedure with remaining chops. Remove chops from pan; set aside.
Heat oil in pan. Add onions, and cook 8 minutes or until golden brown, stirring occasionally. Add the wine, and cook 1 minute. Return chops to pan, nestling them into onion mixture. Reduce heat to medium-low. Cover and cook 15 minutes. Add apples to pan. Cover and cook 25 minutes or until chops are tender. Remove chops from pan; keep warm. Increase heat, and bring apple mixture to a boil, and cook 10 minutes or until liquid almost evaporates. Stir in the lemon juice. Serve chops with apple mixture. Sprinkle with parsley, if desired.