Brandied Apples and Pork with Egg Noodles

By: Fast and Flavorful: Great Diabetes Meals from Market to Table by Linda Gassenheimer, published by the American Diabetes Association

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By: Fast and Flavorful: Great Diabetes Meals from Market to Table by Linda Gassenheimer, published by the American Diabetes Association

Dress up sauteed pork chop recipes with apples caramelized with brandy in this versatile dinner. It is suitable for an evening with friends or just a normal weeknight supper. The pleasing combination of apples and pork is at its best in this Brandied Apples and Pork with Egg Noodles dish.

Notes

There are many varieties of apples. Both Granny Smith and Golden Delicious apples will hold their shape when cooked. I prefer the tart Granny Smith for this recipe, but either one will work well.

Helpful Hints:

The alcohol from the brandy is cooked off in this recipe. However, if you prefer, omit the brandy and add 1/2 cup more apple juice.

Boneless, thin-cut pork chops (1/4-inch thick) are called for. If using larger chops, increase the cooking time for the chops about 5 minutes. A meat thermometer should read 160 degrees. Don’t overcook the pork chops.

The noodles will stay moist with less oil if you leave a little of the cooking water on them as they drain.

From Fast and Flavorful: Great Diabetes Meals from Market to Table by Linda Gassenheimer, published by the American Diabetes Association. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at www.shopdiabetes.org.

Serves2

Ingredients

For Brandied Apples and Pork:
1/2 medium Granny Smith or other tart apple (about 1/2 cup cut into pieces)
3/4 pound thin-cut boneless pork chops (about 1/2-inch thick)
olive oil spray
1 teaspoon cornstarch
1/2 cup apple juice, divided use
1 tablespoon honey
1/4 cup brandy
salt and freshly ground black pepper, to taste
For Egg Noodles:
1/4 pound wide egg noodles
2 teaspoons olive oil
2 tablespoons freshly chopped parsley

Instructions

For Brandied Apples and Pork:

Wash and core apple, then thinly slice and cut slices into one inch pieces. Remove visible fat from the pork.
Heat a medium nonstick skillet over medium-high heat, and spray with olive oil spray. Brown chops 2 minutes; turn and brown 2 more minutes.
Remove from skillet. Mix cornstarch with 2 tablespoons apple juice and set aside.
Reduce heat and add apple, honey and brandy to the skillet. Let cook 30 seconds. Pour the remaining apple juice into the skillet. Cook 3 minutes.
Add cornstarch mixture and cook until sauce is thick, about half a minute.
Add salt and pepper to taste. Serve pork with apple and sauce spooned on top.

For Egg Noodles:

Bring a large saucepan of water to a boil. Add the egg noodles. Boil 10 minutes or until tender but firm.
Transfer 2 tablespoons water from the saucepan to a large bowl. Drain pasta and add to the bowl.
Add the olive oil and parsley. Add salt and pepper to taste. Toss well. Serve on individual plates with the pork chops and sauce.