Recipe: Pork Chops Pilaf-Style (using rice pilaf mix, 1980)

PORK CHOPS PILAF-STYLE

"Tender pork chops, sweet apple, mellow sauteed cabbage - and rice that cooks right in the skillet to soak up all the flavor."

3 tablespoons salad oil
4 pork loin, blade, or sirloin chops, each cut 1/2 inch thick (about 1 1/2 pounds total)
2 medium red cooking apples
1/2 small cabbage (1 pound), coarsely shredded
2 1/4 cups water
1 teaspoon salt
1/4 teaspoon pepper
1 (6 or 7 1/4 ounce) package rice pilaf mix

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, dice 1 apple; core remaining apple and cut into thin wedges; set aside.

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.

Stir rice 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.

Add apple wedges and heat through.

Makes 4 servings
From: Recipelink.com
Source: Recipe insert: The Skillet Cookbook, Good Housekeeping magazine, May 1980