| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
8 |
Servings |
INGREDIENTS
| 8 |
|
1/2 in thick boneless pork |
|
|
Chops |
| 2 |
|
Cooking apples (granny |
|
|
Smiths), about 1 lb. |
| 1/4 |
c |
Flour |
| 2 |
tb |
Oil |
| 2 |
tb |
Finely chopped shallots (or |
|
|
Onions) |
| 2 |
tb |
Red wine vinegar |
| 3/4 |
c |
Chicken broth |
| 1 |
tb |
Honey |
| 1 |
ts |
Tomato paste (just to give |
|
|
Red color, sometimes I |
|
|
Substitute |
| 1 |
tb |
Catsup) |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Contributed to the echo by: Janice Norman Originally from: the N.Y. Times
Pork Chops with Apples and Sweet and Sour Sauce
Sprinkle chops with salt and pepper to taste and set aside. Cut the Apples
into quarters. Peel the quarters and discard the core. Dredge the chops in
flour. Heat the oil in a large heavy skillet, and add the chops. Cook until
well browned on one side, about 5 minutes. Turn the chops and continue
cooking about 5 minutes. Remove the chops, and add the quartered apples.
Cook about 2 minutes turning the apples often. Remove the apples and pour
off the fat from the skillet. Add the shallots and vinegar and cook
briefly, stirring with a wooden spoon. Add the broth and honey. Cook 1
minute and stir in the tomato paste. Return the chops and apples to the
skillet. Spoon sauce over them, and cover closely. Cook ten minutes, and
serve chops covered with sauce.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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