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Pork Chops With Apples In Cider Sauce greek, sauce, side dish 2 tablespoons vegetable oil; approximately to film skillet 4 loin pork chops; 1/2 lb each 2 tablespoons unsalted butter 2 medium red onions peeled and cut into 1/4-inch slices 1 tablespoon minced garlic 2 large sweet apples; cut into 1/2" slices quartered, peeled, and cored 1 tablespoon fresh sage or 1 teaspoon dried sage 1/2 teaspoon dried thyme leaves; crumbled 3/4 cup unsweetened apple juice 1/2 cup dry white wine salt and freshly ground pepper; to taste Film a large, heavy skillet with oil and heat over a high flame until oil is fragrant. Pat pork chops dry, quickly brown on both sides in skillet, and remove to a plate. Lower heat to medium and melt butter in skillet. Add onions and saute, stirring occasionally, until softened. Add garlic and saute until translucent (1 minute longer). Add apples and turn in butter just until completely coated. Return pork chops to skillet, sprinkle with sage and thyme, and add cider and wine. Bring liquid to a simmer and cook over fairly low heat until chops are cooked through (20 minutes). . With a slotted spatula remove chops and apple mixture from skillet and keep warm. Reduce cooking liquid at a full boil over high flame, stirring constantly, until it has thickened to the consistency of light syrup. Add salt and pepper to taste, pour liquid over chops and apples, and serve hot. NOTES : Variation: Pork (or Veal) Chops A la Normande Follow recipe above through step 2, using pork chops or veal rib or loin chops. When chops are returned to skillet, add2 tablespoons Calvados (French apple brandy) or applejack. Making sure nothing flammable is near stove, heat briefly and, using a long match and great care, set Calvados aflame. When flames die down add cider and wine and proceed as above to point when cooking liquid is reduced to a syrup. Add 1 cup whipping cream and reduce at a full boil, stirring constantly, until liquid coats a spoon. Pour over chops and serve hot. Accompany with sauteed or French-fried potatoes, or rice. Yield: 4 servings. 0 0 4563 0 0 0 0 2068 0 0 0 0 3159 25 0 0 Contributor: © 1995 Cole Group, Inc. Yield: 4 servings Preparation Time: 0:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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