How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Broiled Pork Chops With Vegetable Medley And Cinnamon Apples?

You need 9 ingredients. The key ingredients include: 4 porterhouse (bone-in loin) pork chops 1 1/4- inch thick, salt to taste, pepper to taste, 2 cups summer squash mixed, sliced, and more.

Is Broiled Pork Chops With Vegetable Medley And Cinnamon Apples suitable as meat & poultry?

Yes, Broiled Pork Chops With Vegetable Medley And Cinnamon Apples falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Broiled Pork Chops With Vegetable Medley And Cinnamon Apples?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broiled Pork Chops With Vegetable Medley And Cinnamon Apples Recipe

Name: Broiled Pork Chops With Vegetable Medley And Cinnamon Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 porterhouse (bone-in loin) pork chops 1 1/4- inch thick; salt to taste; pepper to taste; 2 cups summer squash mixed, sliced; vinaigrette dressing; 2 green apples tart, cored and sliced into thin rings; 1 tablespoon butter; 1 tablespoon brown sugar; 1 teaspoon cinnamon

Broiled Pork Chops With Vegetable Medley And Cinnamon Apples – a delicious recipe with pork chops, salt, pepper, mixed, vinaigrette dressing, green apples. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

4 porterhouse (bone-in loin) pork chops 1 1/4- inch thick
salt to taste
pepper to taste
2 cups summer squash mixed, sliced
vinaigrette dressing
2 green apples tart, cored and sliced into thin rings
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon cinnamon

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
310 kcal
Category
Meat & Poultry

Eats Now Editorial Team

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Broiled Pork Chops With Vegetable Medley And Cinnamon Apples

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