| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Tabasco |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless loin pork chops; cut l-inch thick and trimmed of fat |
| 1 |
|
Garlic clove; halved lengthwise |
| 1 |
pn |
Sage |
| 2 |
tb |
Margarine or unsalted butter |
| 1/4 |
ts |
TABASCO pepper sauce |
| 1 |
ts |
Fresh lemon juice |
| 1/2 |
c |
Chopped onion |
| 1 |
md |
Granny Smith apple; peeled & diced |
| 1/3 |
c |
Bourbon or apple cider |
INSTRUCTIONS
Pat pork chops dry. Rub each on both sides with cut sides of garlic clove.
Sprinkle with sage.
In large skillet, over medium-high heat, combine margarine and Tabasco
pepper sauce, and heat until mixture sizzles. Add pork, and saut. l2 to l4
minutes, turning once, or until chops are golden brown on both sides and
cooked through. Remove from pan, sprinkle with lemon juice and keep warm.
Add onion to skillet and saut. over medium heat l minute. Stir in apple and
saut. l minute longer. Add bourbon, and cook, stirring, l minute. Spoon
onion, apple and bourbon sauce over pork chops and serve.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 9, 1998
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