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Categories:
olive oil boneless butterfly pork loin chop rosemary salt apple butter horseradish apple cider vinegar
Viewed: 29 - Published at: 2 years agoIngredients
- olive oil flavored cooking spray
- 3/4 lb boneless butterfly pork loin chop
- 2 teaspoons dried rosemary
- salt & freshly ground black pepper
- 1/2 cup apple butter
- 4 teaspoons prepared horseradish
- 2 tablespoons apple cider vinegar
Method
- Heat a nonstick skillet on medium high and spray with olive oil spray.
- Remove fat from pork and sprinkle with rosemary.
- Press rosemary into chops on both sides.
- Add to skillet and brown 2 minutes.
- Turn and brown second side 2 minutes.
- Sprinkle cooked side with salt and pepper to taste.
- Lower heat to medium low, cover and cook 2 minutes.
- A meat thermometer should read 160 degrees.
- Meanwhile mix apple butter, horseradish and cider vinegar together.
- Place pork chips on dinner plates and pour pan juices on top.
- Served seasoned apple butter on the side.
