Tonight’s recipe for Curried Pork Chops with Roasted Apples and Leeks, was the perfect sweet and savory flavors! Ted has always been a fan of fruit served with meat and this was no exception! He loved it and said “if we were trying to lose weight he would have went for seconds”. It was exceptionally good and easy to make. Let us know if you give it a try.
- 3 large, crisp red apples, cut into ½-inch pieces
- 1 large or 2 medium leeks, halved lengthwise and sliced, including white and green parts
- 3 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 tablespoon curry powder
- 4 bone-in pork chops, ½ to ¾ inch thick (about 2 pounds), trimmed
- 1 tablespoon cider vinegar
- 1 tablespoon brown sugar
- 1 Position racks in upper and lower thirds of oven; preheat to 425°F. Coat 2 large rimmed baking sheets with cooking spray.
- 2 Combine apples, leeks, 2 tablespoons oil and ¼ teaspoon each salt and pepper in a large bowl. Spread onto one prepared baking sheet. (Reserve the bowl.) Roast on the lower rack, stirring once or twice, until the apples are tender and the leeks are wilted, 20 to 25 minutes.
- 3 Meanwhile, combine curry powder, the remaining 1 tablespoon oil and remaining ¼ teaspoon each salt and pepper in a small bowl. Spread the mixture on both sides of pork chops and let stand until the apple mixture is almost done.
- 4 Leaving the apple mixture in the oven, turn the broiler on high. Place the pork chops on the second baking sheet and broil on the upper rack until an instant-read thermometer inserted horizontally into a chop without touching bone registers 145°F, 4 to 6 minutes.
- 5 Combine vinegar and brown sugar in the large bowl. Add the apple mixture and toss to combine. Serve with the pork chops.
- Nutrition information
- Serving size: 1 chop & ¾ cup apple mixture
- Per serving: 429 calories; 20.0 g fat(4.0 g sat); 5.0 g fiber; 31.0 g carbohydrates; 33.0 g protein; 20.0 mcg folate; 100 mg cholesterol; 22.0 g sugars; 3.0 g added sugars; 463.0 IU vitamin A; 10.0 mg vitamin C; 63.0 mg calcium; 2.0 mg iron; 365 mg sodium; 672.0 mg potassium
Original Recipe from Eating Well