Pork Chop Pilaf
|Salad oil||3 Tablespoon|
|Pork loin blade/Sirloin chops||4 (Each 1/2 Inch Thick)|
|Red cooking apples||2 Medium|
|Green cabbage head||1⁄2 Small, coarsely sliced|
|Water||2 1⁄4 Cup (36 tbs)|
|Rice pilaf mix||7 1⁄4 Ounce (1 Package)|
1. In 12-inch skillet over medium-high heat, in hot salad oil, cook pork chops until well browned on both sides. With slotted spoon, remove pork chops to plate. Meanwhile, peel and dice 1 cooking apple.
2. In drippings remaining in skillet, cook cabbage until tender-crisp, stirring occasionally. Add water, salt, pepper, pork chops, and diced apple; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes.
3. Stir pilaf mix into liquid in skillet; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes longer or until pork chops and rice are tender.
4. Core but do not peel remaining apple; cut into thin wedges. Add apple wedges to mixture in skillet; heat through.