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Pork Chops ‘n’ Pierogi

The Polish dumplings are traditionally served as a meal, with applesauce or sour cream. This meal in one is a different way to use pierogi. —Greta Igl, Menomonee Falls, Wisconsin.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings

Ingredients

  • 8 frozen potato and onion pierogi
  • 2 bone-in pork loin chops (3/4 inch thick)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 4 tablespoons butter, divided
  • 1 medium sweet onion, sliced and separated into rings
  • 1 medium Golden Delicious apple, cut into 1/4-inch slices
  • 1/4 cup sugar
  • 1/4 cup cider vinegar

Directions

  • Cook pierogi according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm.
  • In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogi. Add pork chops and pierogi to skillet; stir to coat.
Nutrition Facts
1 serving: 730 calories, 33g fat (18g saturated fat), 154mg cholesterol, 1207mg sodium, 72g carbohydrate (45g sugars, 5g fiber), 36g protein.

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