Pork Loin Chops with French Apple Compote

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Plan Z Phase: This is a Z2 (ZReduction) recipe contributed by Plan Z dieter, Mike. He’s quite the cook. He says it’s a big hit at his house. Be sure to make it with pork LOIN chops so you get the leaner cut of meat. You can also make it with chicken breast pieces. He has made both. I roasted a pork loin roast and then made the sauce. I just happened to have one in my freezer. Works every which way. His favorite cookbook is called Cooking Know-How so let’s give them credit, too.

This makes a sweet accompaniment to your dish. This will be half of your veggie portion and half of your fruit portion. It tastes very French country.

Servings: Serves 4

Ingredients:

• 4 pork loin chops (or chicken breast halves)
• salt and pepper
• 1 large apple (or 2 small) peeled and cored. Cut into thin slices (1/4”)
• 1 medium, yellow onion, chopped
• 1 large celery stalk, chopped
• 3 cloves of garlic, minced (jar garlic will work)
• 1 tsp of herbs d’ Provence
• dash of ground cinnamon
• 1 cup of organic chicken broth
• 1 Tbl of balsamic vinegar
• 1/4 cup of heavy cream

Instructions:

Heat 12 inch skillet over medium heat.

Lightly spray with olive oil spray. Brown the meat on medium high. Grate sea salt and pepper as they brown, (to taste).

Remove from pan, cover and rest (I put them in the microwave to rest).

Add apple, onion and celery. Saute for a few minutes until soft and browned.

Add the garlic, herbs de Provence or other herbs, and a dash of ground cinnamon. Stir in thoroughly.

Raise to medium-high heat, add the chicken broth and simmer until reduced by half.

Add balsamic vinegar and heavy cream. Return meat to skillet and cook on medium until finished.

Enjoy!

Cheers,