Search for anything:

Wok-Fry Pork Chops With Apples And Rosemary

pork, stirfry - pork

4 fast-fry pork loin centre-cut chops; 1 pound
1/4 teaspoon (each) salt and pepper
1 large red apple
1 tablespoon vegetable oil
1 tablespoon butter
1 small onion; chopped
2 cloves garlic; minced
1 teaspoon crumbled dried rosemary
1/2 teaspoon cornstarch
1/3 cup chicken stock
1/4 teaspoon cinnamon
pinch granulated sugar

A subtle touch of cinnamon accents the apple-rosemary sauce surrounding these tender chops. Mashed potatoes make a suitable partner. Trim any fat from pork chops; sprinkle with salt and pepper. Core and cut apple into 1-1/4-inch thick wedges; set aside. In wok, heat oil over medium high heat; cook chops, in 2 batches, for 1 minute per side or until golden. Transfer to plate. Add butter to wok; heat over medium heat Add apple, onion, garlic and rosemary; cook, stirring often, for about 3 minutes or until apple is golden and beginning to soften. Whisk cornstarch into chicken stock; stir into wok along with cinnamon and sugar. Arrange chops over top, cover and cook for 3 minutes or until apple is softened and just a hint of pink remains inside chops

Contributor: Canadian Living Magazine - October, 1998

Yield: 2 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU