Lori Lange of RecipeGirl.com prepares Pilgrim Pork Chops, a winning entree by Suzanne Aiken in the Real Women of Philadelphia recipe challenge.
Think you have a winning dish, too? Visit RealWomenofPhiladelphia.com to submit your best recipe using Philadelphia cream cheese and enter to win $500 and a chance to have your recipe published in the Real Women of Philadelphia cookbook.
Pilgrim Pork Chops
Recipe adapted from RWoP recipe contest winner Suzanne Aiken
Servings: 4
Four (1-inch thick) pork chops
4 Tbsp. flour
1 tsp. garlic powder
1 tsp. salt
½ tsp freshly ground black pepper
1 ½ Tbsp. butter
2 Tbsp. oil
6 ounces light Philadelphia cream cheese
1 medium onion cut in half and sliced thinly
2 Honeycrisp apples (or any good, sweet baking apple) peeled, cored & cut in slices
1/2 cup dried cranberries
1 cup apple cider
Preheat oven to 350 degrees. In a large skillet heat butter and oil on low until melted and bubbling while dredging the pork chops in flour mixed with garlic powder, salt and pepper. Bring the heat in the pan up to medium high and saute the chops for 3 minutes on both sides. Remove the pork chops to a pan and place in oven to finish and stay warm for ten minutes. Keep the oil and butter left in the skillet. If it is burned then wipe the pan and add one tablespoon of oil.
Add onions to the same skillet and saute with oil from the chops until slightly caramelized; add apples and saute until they tender.
Add cream cheese to the apple-onion mixture along with the apple cider; stir until the sauce becomes smooth and creamy. Add the cranberries and stir for one minute.
Remove pork chops from the oven and plate them with the sauce. Place a spoonful of sauce on a plate, top with a pork chop + more sauce. Add an additional sprinkle of dried cranberries and a sprig of parsley, if desired. Serve immediately.
Tips:
*You can sub apple juice for the apple cider, but I liked the extra spice that the cider imparted into the sauce.
*Leftovers of this dish are great too. Just heat up in the microwave and serve.
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