Pork Chops & Pierogies
I developed this easy, delicious all-in-one dish while looking for a different way to use frozen pierogies. Guests like it so much, I’m often asked for the recipe.
Takes: 25 min. • Makes: 2 servings
8 frozen potato and onion pierogies 2 bone-in pork loin chops
(3/4 in. thick)
1/2 tsp. salt, divided
1/2 tsp. pepper, divided
4 Tbsp. butter, divided
1 medium sweet onion, sliced
and separated into rings
1 medium Golden Delicious apple, cut into 1/4-in. slices 1/4 cup sugar 1/4 cup cider vinegar
1. Cook pierogies according to package directions. Meanwhile, sprinkle pork chops with 1/4 tsp. salt and 1/4 tsp. pepper. In a large skillet, cook chops in 2 Tbsp. butter over medium heat until juices run clear; remove and keep warm.
2. In the same skillet, saute the onion in the remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Drain pierogies. Add pork chops and pierogies to skillet; stir to coat.
1 SERVING 730 cal., 33g fat (18g sat. fat), 154mg chol., 1207mg sod., 72g carb.
(45g sugars, 5g fiber), 36g pro.