Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Tomato paste (just to give
Red color, sometimes I
Substitute
1 tb Catsup)
Salt and pepper to taste
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.
