** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a large seal-able plastic bag, combine the flour, half the pepper, and the salt.
2. One at a time add the pork chops and shake to coat.
3. Heat the oil in a large nonstick skillet. Saute the pork until lightly browned, one to two minutes on each side.
4. Reduce the heat and add the cider. Simmer, covered, until the pork is cooked through and tender, about 15 to 20 minutes.
5. Transfer the pork to a platter and keep warm.
6. Add the vinegar, apple slices, and lemon zest to the pan juices and bring to a boil.
7. Cook, stirring occasionally until slightly thickened, about 5 minutes.
8. Season with the remaining pepper and spoon the sauce and apple slices over the pork before serving.
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Dietary Notes:
This recipe is high in Vitamin C with 36% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Gluten, Sulfites, Pork, Fructose Malabsorption, Beef, Vinegar, Apple, Citric Acid allergies.
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