Spicy apple pork chops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dry mustard |
| ⅛ | teaspoon | Pepper |
| ⅛ | teaspoon | Ground allspice |
| 4 | eaches | 1-inch thick porkchops |
| 2 | tablespoons | Butter |
| 8 | ounces | Package egg noodles |
| ¼ | cup | Butter or margarine |
| Vegetable cooking spray | ||
| 2 | tablespoons | Brown sugar |
| 1½ | cup | Apple cider |
| 2 | eaches | Apples; peeled and sliced |
| ⅓ | cup | Raisins |
| ½ | teaspoon | Ground cinnamon |
| 1 | teaspoon | Caraway seeds |
Directions
CARAWAY BUTTERED NOODLES
Combine first 5 ingredients in a small bowl. Dredge pork chops with 2 tablespoons flour mixture, reserving remaining flour mixture.
Melt butter in a large skillet; brown pork chops on both sides.
Reserve meat drippings. Place pork chops in a 2-quart baking dish coated with cooking spray.
Add brown sugar and remaining 2 tablespoons flour mixture to meat drippings; stir until smooth. Cook 1 minute, stirring constantly.
Gradually add apple cider; cook over medium heat, stirring constantly, until cider mixture is thickened and bubbly.
Arrange apple slices over chops; sprinkle with cinnamon. Cover and bake at 350 degrees F for 1 hour or until chops are tender.
Serve immediately with Caraway Buttered Noodles. Yield: 4 servings.
CARAWAY BUTTERED NOODLES:
Cook noodles according to package directions; drain well. Melt butter in a small skillet; add caraway seeds.
Transfer noodles to a warmed serving platter; drizzle with caraway-butter mixture. Toss until noodles are coated. Yield: 4 servings.
From Grace Bravos of Maryland in October, 1987"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 11-16-95