Pork Chops 'n' Pierogies
JILL M
16 Posts
Pork Chops 'n' Pierogies
(Pierogies are like potato-filled ravioli. Found in the frozen section at most grocery stores)
INGREDIENTS
8 frozen potato and onion pierogies
2 bone-in pork loin chops (3/4 inch thick)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 tablespoons butter, divided
1 medium sweet onion, sliced and separated into rings
1 medium Golden Delicious apple, cut into 1/4-inch slices
1/4 cup sugar
1/4 cup cider vinegar
SERVINGS 2
PREP 10 min.
COOK 15 min.
TOTAL 25 min.
DIRECTIONS
Cook pierogies according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm.
In the same skillet, saute onion in 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, for 5 minutes. Drain pierogies. Add pork chops and pierogies to skillet; stir to coat. Yield: 2 servings.
NUTRITIONAL INFO
Nutrition Facts: 1 serving (1/2 each) equals 730 calories, 33 g fat (18 g saturated fat), 154 mg cholesterol, 1,207 mg sodium, 72 g carbohydrate, 5 g fiber, 36 g protein.
(Pierogies are like potato-filled ravioli. Found in the frozen section at most grocery stores)
INGREDIENTS
8 frozen potato and onion pierogies
2 bone-in pork loin chops (3/4 inch thick)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 tablespoons butter, divided
1 medium sweet onion, sliced and separated into rings
1 medium Golden Delicious apple, cut into 1/4-inch slices
1/4 cup sugar
1/4 cup cider vinegar
SERVINGS 2
PREP 10 min.
COOK 15 min.
TOTAL 25 min.
DIRECTIONS
Cook pierogies according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm.
In the same skillet, saute onion in 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, for 5 minutes. Drain pierogies. Add pork chops and pierogies to skillet; stir to coat. Yield: 2 servings.
NUTRITIONAL INFO
Nutrition Facts: 1 serving (1/2 each) equals 730 calories, 33 g fat (18 g saturated fat), 154 mg cholesterol, 1,207 mg sodium, 72 g carbohydrate, 5 g fiber, 36 g protein.
Comments
Do you have any idea how to adapt it for chicken instead of pork?? I'm not very good at substitutions, and wasn't sure if I would need to add anything else since the pork would have such a different flavor...
Try substituting a citrus for the apple. Lemon, lime or orange all go well with chicken.
We make "Pirate's Pork Chops" last weekend. I'll post the recipe later.
Maybe I can get a hold of the missk family recipe.
She spent hours in the kitchen making the dough and the stuffing. Then you had to cook them without them falling apart. Wow. Not easy.
I am waiting for the recipes.
My boys and husband refused to eat the apples and onions, but I enjoyed them.
I bought frozen pierogies. There weren't any of the onion kind, so I bought the cheese kind. Still yummy.
My only change would be to wait until the sugar/apple/etc mixture is simmering to begin cooking the pierogies. Mine only take 5 minutes, so they were done WAY too early.