| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
6 |
Servings |
INGREDIENTS
| 12 |
|
Strips of thick-sliced slab |
|
|
Bacon, halved |
| 6 |
sm |
Sweet apples |
| 6 |
|
Thin-sliced, bone-on rib |
|
|
Pork chops |
| 1 |
c |
All-purpose flour |
| 2 |
ts |
Salt |
| 1 |
ts |
Pepper |
INSTRUCTIONS
Saute the bacon until fat is rendered and bacon is crisp. Drain on paper
towel. Drain and reserve most of the fat. Core and wedge the apples. Saute
the apples over medium heat in the same pan until they are soft, but not
mushy. The cut edges should brown and caramelize. Remove the apples with a
slotted spoon and keep warm.
In a brown paper bag place the flour, salt and pepper. Shake to mix. Shake
the pork chops in the seasoned flour. Fry the pork chops in the reserved
fat over medium-high heat until they are browned, turning once. Serve the
chops on warmed plates, covered with the apple and 4 pieces of bacon per
chop. Makes 6 servings.
Per serving: Calories: 373 Fat 17g Cholesterol 81mg Sodium 434mg Percent
calories from fat 42%
Source"Apple Companion" Dallas Morning News 10/9/96 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #077 by BobbieB1@aol.com on Mar 16, 1997
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