Le pork chop francais

Yield: 4 servings

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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