Pork Chops with Horseradish Apples

Ingredients

• Onions

  Raw

  1 medium or 110g

• White wine

  Alcoholic beverage, table

  2 ⅔ fl oz or 78g

• Chives

  Raw

  2 tbsp chopped or 6g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Horseradish

  Prepared

  1 tbsp or 15g

• Apples

  With skin

  2 large or 446g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  4 chop without refuse (Yield from 1 raw ch or 796g

Directions

1. Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel and core the apples. Cut them into 1/3 inch wedges. Thinly slice the onions.
2. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Saut chops, turning once, until browned and cooked through, about 8 minutes. Transfer to a plate and keep warm, loosely covered.
3. Reduce heat to medium and add onion, apples, and 1/8 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add wine and water and simmer, covered, stirring occasionally, until apples are tender but not falling apart, about 12 minutes. Stir in horseradish, chives, and meat juices from plate. Season with salt and pepper. Serve chops with sauce.

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