INGREDIENTS

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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