| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | October 199 | 1 | servings | |
INGREDIENTS
| 3 1/2 | tb | Unsalted butter |
| Six; (1-inch-thick)loin | ||
| ; pork chops (about 2 | ||
| ; pounds) | ||
| 3 | Granny Smith or Golden Delicious apples | |
| 2 | tb | Firmly packed light brown sugar |
| 2 | tb | Applejack or Calvados |
| 1/4 | c | Dry white |
| 1/2 | c | Heavy cream |
| 1/4 | ts | Celery salt |
| 1/8 | ts | Crumbled dried sage |
INSTRUCTIONS
In a large skillet heat 2 tablespoons of the butter over moderately high heat until the foam subsides, in it brown the chops, patted dry and seasoned with salt and pepper, in batches for 2 minutes on each side, and transfer them to a plate. Pour off the fat from the skillet, add the remaining 1 1/2 tablespoons butter, and in it saute the apples, peeled, cored, and cut into eighths, with 1 tablespoon of the brown sugar over moderately high heat, turning them for 3 minutes, or until they are golden. Add the applejack, the wine, the remaining tablespoon brown sugar, the cream, the celery salt, and the sage, bring the mixture to a boil, and add the chops with any juices that have accumulated on the plate. Simmer the mixture, covered, for 20 minutes, or until the chops and the apples to a heated platter. Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples. Serves 6. Gourmet October 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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