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

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Converted by MM_Buster v2.0l.

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