Pork chops with apples & sweet-and-sour sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Loin rib pork chops, 1/2-inch thick, (about | |
| 2¾ | pounds | (see Note] |
| Salt, to taste, if desired | ||
| Freshly ground pepper, to taste | ||
| 2 | Cooking apples (such as Granny Smith), about 1 | |
| Pound | ||
| ¼ | cup | Flour |
| 2 | tablespoons | Oil (corn, peanut or vegetable) |
| 2 | tablespoons | Finely chopped shallots |
| 2 | tablespoons | Red wine vinegar |
| ¾ | cup | Chicken broth (fresh OR canned) |
| 1 | tablespoon | Honey |
| 1 | teaspoon | Tomato paste |
Directions
Sprinkle the pork chops with salt and pepper, then set aside. Cut the apples into quarters. Peel the quarters and remove and discard the cores.
Dredge the chops in the flour. Heat the oil in a large heavy skillet and cook the pork chops for about 5 minutes on one side, until well browned. Turn the chops and cook for about 5 minutes on the other side. Remove the chops from the skillet and set aside.
Add the apple quarters to the skillet and cook, turning often, for about 2 minutes. Remove the apples and drain off the fat from the skillet. Add the shallots and vinegar to the skillet and cook briefly while stirring with a wooden spoon. Add the broth and honey. Cook for about 1 minute, then stir in the tomato paste.
Return the pork chops and the apple quarters to the skillet. Bring the sauce to a boil, then spoon the sauce over the chops and apples.
Cook, covered closely, for 10 minutes. Transfer the pork chops and apples to a serving dish and pour the sauce over them.
NOTE: "You should hack away or have the butcher hack away the backbone or chine bone of each chop, but leave the rib bone intact.
The ready-to-cook chops wil weigh about 2¼ pounds." Makes 8 servings.
[60 Minute Gourmet; Pierre Franey] [The New York Times; November 19, 1986]
Posted by Fred peters.