6 pork chops (6 ounce), center cut, boneless
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
2 cups chicken stock, nonfat, low sodium
1½ pounds onions, peeled and sliced (8 cups)
4 ounces shallots (about 3 large), peeled and sliced
1 pound Granny Smith apples, peeled, cored and sliced
1 tablespoon cider vinegar
1 teaspoon caraway seeds
½ teaspoon sage
Nutritional information per serving: Calories 453 (29% from fat) • carb. 26g • pro. 55g • fat 15g • sat. fat 6g • chol. 140mg • sod. 496mg • calc. 41mg • fiber 3g
1. Cut excess fat from chops and season both sides with salt and pepper. Preheat Cuisinart™ Electric Skillet to 350°F; sear chops until light brown on both sides, about 5-6 minutes total. Cover loosely with foil to keep warm.
2. Add ½-cup chicken stock to hot Skillet and stir up the nice brown bits from the chops, about 1 minute. Add onions, shallots, apples, the remaining stock, vinegar, caraway and sage. Bring to a boil; lower heat to maintain a simmer. Cover skillet; cook, stirring occasionally for about 20-25 minutes until most of the liquid has evaporated and the onions are tender.
3. Add chops and their juices to onion mixture; cover and cook until meat registers 160ºF when tested with an instant-read thermometer, about 10 minutes longer. Serve hot.