Sunday, October 24, 2010


Made these for dinner and my husband, who is... or should I say WAS... not a fan of pork chops asked for seconds!
  • 4 boneless pork loin chops - 3/4 inch
  • Salt and pepper to taste
  • 1 tbsp. grapeseed oil
  • 2 apples, peeled, cored and sliced
  • 3 cloves garlic, sliced or minced
  • 1/4 c. dry white wine
  • 1/3 c. chicken or pork broth (My pork chops were not boneless so I deboned them then boiled the bones with 1/4 onion, 2 carrots, 2 celery stalks and 1/2 tsp

Heat the oil in a skillet large enough to hold chops and apples (when they are added) in a single layer. Add the chops and garlic to the skillet and brown well on both sides. Push the chops to the side and add the apples in one layer. Cook for about 15 minutes, turning frequently to brown and cook evenly. Remove chops and apples to a warm serving dish. Pour the fat from the skillet. Add the wine, stirring to dissolve browned particles. Add broth and simmer to a sauce-like consistency. Pour sauce over chops and apples. Yield: 4 servings.

No comments:

Post a Comment