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.

8 frozen potato and onion pierogi
2 (¾" thick) pork loin chops, bone-in
½ tsp. sea salt, divided
½ tsp. black pepper, freshly ground divided
4 Tbsp. butter, divided
1 medium sweet onion, sliced and separated into rings
1 medium Golden Delicious apple, cut into ¼" slices
¼ cup sugar
¼ cup apple cider vinegar

Cook pierogi according to pkg directions. Meanwhile, sprinkle pork chops with ¼ tsp. salt and ¼ tsp. pepper. In a large skillet, cook chops in 2 Tbsp. butter over medium heat until juices run clear; remove and keep warm.

In the same skillet, sauté onion in remaining butter for 3 minutes. Add apple, sauté 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.

Makes 2 servings.

Nutritional Information:
1 serving: 730 calories, 33g fat (18g saturated fat), 154mg cholesterol, 1207mg sodium, 72g carbohydrate (45g sugars, 5g fiber), 36g protein.