Serves 4 - 6 points each
- 1 tbsp Olive Oil
- 1 onion, chopped
- 2 apples, chopped (peeled or unpeeled, it's your choice, I did one of each)
- 1 beet, peeled and chopped into 1/2 inch cubes
- 3 medium carrots, chopped into 1/2 inch cubes
- 3 medium potatoes, chopped into 1/2 inch cubes
- 2 cups of vegetable broth or chicken broth, low sodium
- 2 tbsp maple syrup
- 2 tbsp Dijon mustard
- 4 pork chops, centre loin lean cut
- sprinkle of either salt and pepper or some sort of steak seasoning. I used Ryan Duffy's Steak Spice.
Heat the oil in a deep saute pan or dutch oven. Saute onions until soft and starting to brown. Add in the apples and saute for another 2-3 minutes.
Add in the beets and carrots and half of the broth. Cover. Simmer for 10 minutes.
Add in the potatoes, rest of the broth, maple syrup and Dijon. Cover. Simmer for another 10 minutes
Season the pork chops with the salt and pepper or steak seasoning. Add them into the pan, pushing them to the bottom of the pan, moving the veggies out of the way. There should be a nice thick sauce in the pan at this point. Cover and let the pork chops steam for 10 to 15 minutes until cooked. This makes the chops extremely tender.
This is a nice hardy dish on a chilly fall day. You can use other veggies if you want, like sweet potato, squash or turnip. I happened to have a beet that needed to be used so that is why I threw it in.