Post by April B. on Jun 19, 2003 10:26:44 GMT -6
Pork Chops with Fruited Sauce
2 T margarine
2 large cooking apples, unpared, cored & sliced in 1/2' rings
4 (1 lb. total) boneless, lean center cut pork chops, 3/4' thick
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. celery salt
1/4 tsp. sage
1/3 C dry white wine
2 T dried apricots, finely diced
2 T golden raisins
1 T brown sugar
In a large, deep skillet, melt margarine to sizzling. Add apple
rings and sauté lightly on both sides. Remove and set aside.
Add pork chops and brown well on both sides in pan juices. As
chops brown, sprinkle with seasonings. Add wine and lay apple
rings on top of pork chops.
Sprinkle with apricots, golden raisins and brown sugar. Cover
skillet and cook at low heat for 25 to 30 minutes, or until chops
are tender. Turn chops once during braising.
To serve, arrange pork chops on platter, to with apple rings and
spoon fruited sauce over all. Serves 4
2 T margarine
2 large cooking apples, unpared, cored & sliced in 1/2' rings
4 (1 lb. total) boneless, lean center cut pork chops, 3/4' thick
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. celery salt
1/4 tsp. sage
1/3 C dry white wine
2 T dried apricots, finely diced
2 T golden raisins
1 T brown sugar
In a large, deep skillet, melt margarine to sizzling. Add apple
rings and sauté lightly on both sides. Remove and set aside.
Add pork chops and brown well on both sides in pan juices. As
chops brown, sprinkle with seasonings. Add wine and lay apple
rings on top of pork chops.
Sprinkle with apricots, golden raisins and brown sugar. Cover
skillet and cook at low heat for 25 to 30 minutes, or until chops
are tender. Turn chops once during braising.
To serve, arrange pork chops on platter, to with apple rings and
spoon fruited sauce over all. Serves 4
