Roast Pork and Apple Dinner Highlighted with Woodchuck Hard Cider

  • 4 Pork Chops—3/4 inch thick
  • 1 Large Onion sliced
  • 2 Cups Sliced Mushrooms
  • 2 Tbsp. Balsamic Vinaigrette Dressing
  • 1 ½ cups Minute White Rice, uncooked
  • 1 Can condensed Chicken Broth
  • 1 Bottle Granny Smith Woodchuck Hard Cider
  • 2 Red Apples, sliced

Spray large nonstick skillet with cooking spray.  Add pork chops; cook on medium high heat for about 4 minutes on each side or until browned.

Add onion, mushrooms and dressing and cook an additional 3 minutes.

Stir in rice, chicken broth, cider, and apples.

Reduce heat to medium; simmer about 15 minutes or until all is heated through.

Makes 4 servings—if you only each 1 pork chop a piece.

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