Pork Fried Rice

• 6 oz. pork tenderloin
• 1/8 tsp. Chinese five-spice powder
• vegetable cooking spray
• 1 1/2 tsp. vegetable oil, divided
• 1/2 tsp. fennel seed, crushed
• 1/2 c. chopped fresh broccoli flowerets
• 1/2 c. sliced fresh mushrooms
• 1/4 c. chopped green onions
• 1/4 c. coarsely shredded carrot
• 1 1/2 c. cooked rice, cooked without salt or fat
• 1 Tbsp. low-sodium soy sauce
• 1/8 tsp. pepper
• 4 pork chops (1-inch thick, about 1 1/2 lb. total)
• 3/4 tsp. salt, divided
• 1/4 tsp. pepper
• 2 Tbsp. oil, divided
• 1 onion, thinly sliced
• 1 Tbsp. vinegar
• 1 lb. red potatoes (about 5 to 6), thinly sliced
• 2 apples, peeled, cored and chopped
• 1/2 c. apple cider
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cinnamon
• 1/4 tsp. sage

1. Sprinkle pork chops with 1/4 teaspoon salt and pepper.
2. In large skillet, heat 1 tablespoon oil over medium-high heat.
3. Add pork chops; cook until browned, 8 minutes a side.
4. Remove to plate and keep warm.
5. Reduce heat to medium.
6. Heat remaining oil in skillet.
7. Add onion; cook 1 minute.
8. Add vinegar; cook 2 minutes, scraping up browned bits from bottom of pan.
9. Add potatoes and cook until browned, stirring frequently, 10 to 12 minutes.
10. Add apples, apple cider, ginger, cinnamon, sage and remaining salt. Bring to a boil; reduce heat.
11. Cover and simmer until apples and potatoes are tender, 10 minutes.
12. Return chops to skillet and heat through, about 3 minutes.
13. Makes 4 servings.
14. Per serving:
15. 524 cals.; 24 g. protein; 32 g. fat; 79 mg.
16. chol.; 37 g. carbs.; 339 mg. sodium.
17. Work time:
18. 50 minutes.
19. Ready to serve in 50 minutes.

pork tenderloin, chinese fivespice, vegetable cooking spray, vegetable oil, fennel, fresh broccoli flowerets, mushrooms, green onions, carrot, rice, soy sauce, pepper, pork chops, salt, pepper, oil, onion, vinegar, red potatoes, apples, apple cider, ground ginger, ground cinnamon, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849610 (may not work)