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.

Simple & Delicious - - 30 IN 30 - —Greta Igl, Menomonee Falls, WI

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.

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