Pork Chops With Sauteed Apples and Applejack Cream |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Gourmet. Oct 1990. Ingredients:
3 1/2 tablespoons unsalted butter |
6 pork loin chops (about 2 pounds 1-inch-thick) |
3 granny smith apples or 3 golden delicious apples |
2 tablespoons firmly packed light brown sugar |
2 tablespoons calvados |
1/4 cup dry white wine |
1/2 cup heavy cream |
1/4 teaspoon celery salt |
1/8 teaspoon crumbled dried sage |
Directions:
1. 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.
2. Pour off the fat from the skillet, add the remaining 1 1/2 tablespoons butter, and in it sauté 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.
3. 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.
4. Simmer the mixture, covered, for 20 minutes, or until the chops and the apples to a heated platter.
5. Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples.
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