le pork chop francais
| Measure | Ingredient |
|---|---|
| 4 eaches | PORK LOIN CHOPS |
| 2 teaspoons | VEGETABLE OIL |
| 4 tablespoons | BUTTER |
| 2 eaches | GRANNY SMITH APPLES |
| 2 eaches | YELLOW ONIONS |
| 4 tablespoons | COGNAC OR APPLEJACK |
| 1 teaspoon | DIJON MUSTARD |
| 1 cup | CHICKEN STOCK |
PREHEAT BROILER. BRUSH PORK CHOPS WITH VEGETABLE OIL AND SEASON WITH SALT AND PEPPER TO TASTE. BROIL FOR 6 TO 7 MINUTES ON EACH SIDE. WHILE CHOPS ARE BROILING, HEAT BUTTER IN A HEAVY SKILLET. ADD APPLE AND ONION AND SAUTE FOR ABOUT 10 MINUTES. ADD APPLEJACK AND BRING TO A BOIL. SCRAP BROWN PARTICLES FROM BOTTOM AND SIDES OF PAN. WHISK IN MUSTARD AND CHICKEN STOCK. BOIL SAUCE FOR 3 MINUTES. IT SHOULD THICKEN SLIGHTLY. ADD PORK CHOPS TO PAN AND COAT WITH SAUCE. COOK 3 MINUTES LONGER.
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