Ingredients

• boneless pork loin chops- 2 lbs
• white wine *optional like Riesling or Chardonnay- ½ cup
• apple cider- 1 cup
• condensed chicken stock- 1 tub mixed with 1 cup water or 1 can chicken broth
• Red skittles from 2 bags
• granny smith apple- 1 cored and sliced thin
• red delicious apple- 1 cored and sliced thin
For Rice:
• long grain rice- 1 cup
• slivered almonds- 2 oz.
STAPLES:
• butter- 3 tablespoons
• Olive oil- 3 tablespoons
• Brown sugar- 3 tablespoons
• Corn starch- 1 tablespoon dissolved in 1/4 cup water
STAPLES for Rice Pilaf:
• olive oil- 3 tablespoons
• garlic salt- 1 tablespoon
• dried parsley- 1 teaspoon

Instructions

1. Heat butter and olive oil over medium-high heat and sauté pork chops until brown on both sides; remove to paper-towel lined plate.
2. Deglaze pan with chicken broth and wine (optional) scrapping up any bits at the bottom of pan.
3. Add apple cider, brown sugar and corn starch water, then bring to a boil.
4. Once boiling, reduce heat to low.
5. Return pork chops to sauce and let simmer until pork chops are tender and cooked through, approximately 10 minutes.
6. Remove pork chops to serving platter.
7. Add red Skittles and dissolve in sauce, approximately 2 minutes.
8. Add apples to sauce and simmer until tender and slightly caramelized, approximately 4 minutes.
9. Spoon apple and sauce over pork chops and serve any extra sauce in a gravy boat or bowl.
Rice:
10. Bring rice and 2 cups of water to boil
11. Once boiling, cover rice and reduce heat to low to simmer until all water is absorbed.
12. Once water is absorbed, add olive oil, garlic salt, parsley and almonds and mix well.