Jan 012004
 
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Recipes

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2

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6

Servings

4

8

12

16

20

24

Ingredients
Pork chops

4

8

12

16

20

24

Oil

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Butter or margarine

2 T.

4 T.

6 T.

8 T.

10 T.

12 T.

Onion, sliced

1

2

3

4

5

6

Flour

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Beef bouillon granules

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Apple juice

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Apple, sliced

1

2

3

4

5

6

Assembly Directions:
Heat butter and oil in pan. Add sliced onion. Cook until onion is transparent and remove from pan. Add pork chops and cook until browned on both sides. Remove from pan. Add flour to pan and cook 1 minute in meat drippings. Add beef granules and apple juice. Mix well, stirring until sauce boils and thickens. Reduce heat and return pork chops and onions to the pan. Place apple slices over chops. Cook over low heat 15-20 minutes or until pork chops are tender.

Freezing and Cooking Directions:
Cool. Place in freezer bag or 9×13 dish. Seal, label and freeze.
To serve, thaw and place in serving dish. Bake at 350 degrees for 15 minutes or heat in microwave.

Comments:
*Apple equivalents: Large apple = 2 C. chopped, Medium apple = 1 1/2 C. chopped, Small apple = 3/4 C. chopped

Nutritional Info:
Per Serving: 416 Calories; 28g Fat (59.9% calories from fat); 24g Protein; 18g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 383mg Sodium.
Exchanges: 3-1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 3-1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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