Pork chops with sauteed apples and applejack cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | tablespoon | Unsalted butter |
| Six; (1-inch-thick)loin | ||
| ; pork chops (about 2 | ||
| ; pounds) | ||
| 3 | Granny Smith or Golden Delicious apples | |
| 2 | tablespoons | Firmly packed light brown sugar |
| 2 | tablespoons | Applejack or Calvados |
| ¼ | cup | Dry white |
| ½ | cup | Heavy cream |
| ¼ | teaspoon | Celery salt |
| ⅛ | teaspoon | Crumbled dried sage |
Directions
In a large skillet heat 2 tablespoons of the butter over moderately high heat until the foam subsides, in it brown the chops, patted dry and seasoned with salt and pepper, in batches for 2 minutes on each side, and transfer them to a plate. Pour off the fat from the skillet, add the remaining 1½ tablespoons butter, and in it saute the apples, peeled, cored, and cut into eighths, with 1 tablespoon of the brown sugar over moderately high heat, turning them for 3 minutes, or until they are golden.
Add the applejack, the wine, the remaining tablespoon brown sugar, the cream, the celery salt, and the sage, bring the mixture to a boil, and add the chops with any juices that have accumulated on the plate. Simmer the mixture, covered, for 20 minutes, or until the chops and the apples to a heated platter. Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples.
Serves 6.
Gourmet October 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.