 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Yum. Apples and pork chops. If you don't have the apple brandy, you can substitute with apple juice. This makes a wonderful sauce, and I like to serve it with plain white rice. Ingredients:
4 thick boneless pork chops |
1 tablespoon olive oil |
salt and pepper |
2 tablespoons butter |
3 apples, peeled and sliced |
4 tablespoons brown sugar |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/2 cup chicken broth |
1/4 cup apple brandy |
1/2 cup heavy cream |
3 tablespoons pecans, toasted |
1 tablespoon flat leaf parsley, chopped |
Directions:
1. Heat oil a large skillet over medium-high heat. Season chops with salt and pepper. Fry chops in oil for approximately 7-10 until done. Remove chops from pan. Cover with foil to keep warm, set aside.
2. Add apples and butter to the same skillet. Cook for a few minutes on low to medium heat. Add brown sugar, cinnamon and nutmeg. Add chicken broth and brandy. Cover and cook until apples are just tender. Add cream and salt and pepper to taste. Cook for another minute or two.
3. You can add more broth or a little water if sauce is too thick. Remove apples with a slotted spoon and arrange on top of chops. Sprinkle with pecans and chopped parsley.
|
|