Active Time

　　20 min

　　Total Time

　　40 min

　　Nothing evokes the fall season like a plate of pork chops and apples, but we upped the ante with spicy horseradish, which adds new verve to this timeless dish.

　　

Ingredients

Makes 4 servings

　　4 center-cut bone-in pork chops (about 1/2 inch thick)

　　1 tablespoon vegetable oil

　　1 medium onion, thinly sliced

　　2 Granny Smith apples, peeled, cored, and cut into 1/3-inch wedges

　　1/3 cup dry white wine

　　1/3 cup water

　　1 tablespoon drained bottled horseradish, or to taste

　　2 tablespoons chopped chives

　　

Step 1

Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.

　　

Step 2

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chops, turning once, until browned and cooked through, about 8 minutes. Transfer to a plate and keep warm, loosely covered.

　　

Step 3

Reduce heat to medium and add onion, apples, and 1/8 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add wine and water and simmer, covered, stirring occasionally, until apples are tender but not falling apart, about 12 minutes. Stir in horseradish, chives, and meat juices from plate. Season with salt and pepper. Serve chops with sauce.

　　

Nutrition Per Serving

Per serving: 272 calories

　　10 g fat (2 g saturated)

　　68 mg cholesterol

　　88 mg sodium

　　16 g carbohydrates

　　3 g fiber

　　27 g protein

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/765069/2?mbid=HDEPI) ›