Recipe - Pork Chops With Sauteed Apples And Applejack Cream

3 One half tablespoon Unsalted butter
Six; (1inchthick)loin
; pork chops (about 2
; pounds)
3 Granny Smith or Golden
Delicious apples
2 tablespoon Firmly packed light brown
sugar
2 tablespoon Applejack or Calvados
One fourth cup Dry white
One half cup Heavy cream
One fourth teaspoon Celery salt
1/8 teaspoon Crumbled dried sage

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 1 One half 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

Converted by MC_Buster.

Converted by MM_Buster v2.0l.