| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Pork, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
PORK LOIN CHOPS |
| 2 |
ts |
VEGETABLE OIL |
| 4 |
tb |
BUTTER |
| 2 |
|
GRANNY SMITH APPLES |
| 2 |
|
YELLOW ONIONS |
| 4 |
tb |
COGNAC OR APPLEJACK |
| 1 |
ts |
DIJON MUSTARD |
| 1 |
c |
CHICKEN STOCK |
INSTRUCTIONS
PREHEAT BROILER. BRUSH PORK CHOPS WITH VEGETABLE OIL AND SEASON WITH SALT
AND PEPPER TO TASTE. BROIL FOR 6 TO 7 MINUTES ON EACH SIDE. WHILE CHOPS ARE
BROILING, HEAT BUTTER IN A HEAVY SKILLET. ADD APPLE AND ONION AND SAUTE FOR
ABOUT 10 MINUTES. ADD APPLEJACK AND BRING TO A BOIL. SCRAP BROWN PARTICLES
FROM BOTTOM AND SIDES OF PAN. WHISK IN MUSTARD AND CHICKEN STOCK. BOIL
SAUCE FOR 3 MINUTES. IT SHOULD THICKEN SLIGHTLY. ADD PORK CHOPS TO PAN AND
COAT WITH SAUCE. COOK 3 MINUTES LONGER.
Posted to MM-Recipes Digest V5 #007 by scotlyn@juno.com (Daniel S Johnson)
on Jan 6, 1998
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