| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 2-cff, 2-rlu, 2-tnt, A-ok, Pork | 1 | Servings | |
INGREDIENTS
| Pork chops | ||
| 1 | Onion; sliced thin | |
| 1/2 | c | Fresh mushrooms; sliced |
| 1 | tb | Olive oil |
| 1 | ts | Beef bouillon granules |
| 1 | c | Hot water |
| 1/4 | c | Sherry |
| 2 | ts | Brown sugar |
| Cornstarch; mixed in water | ||
| White pepper; to taste | ||
| 3 | Granny Smith apples; peeled and sliced |
INSTRUCTIONS
Remove fat from pork chops. In a large, non-stick skillet, saute onion and mushrooms in olive oil. Remove. Brown chops in the oil. Dissolve bouillon granules in hot water. Add to skillet. Add sherry . Bring to a boil, cover, reduce heat. Simmer for 25 minutes. Add apples; simmer for 10 more minutes. Carefully remove everything from skillet to a serving dish except liquid. Thicken liquid with cornstarch. Pour over meat. Serving Ideas : Serve with rice and sauteed cabbage NOTES : The original recipe called for cooking chops 20 minutes and apples another 15. I thought this was too long. Apples should not turn to mush. I used manzanillo sherry. Maybe should have used a fino or an oloroso. The original recipe did not have sherry, but well..... Also it had raisins, but I left them out. Recipe by: Lou Parris Posted to MC-Recipe Digest V1 #830 by Lou Parris <lbparris@earthlink.net> on Oct 07, 1997
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