Ingredients
- 8 1/2-inch-thick loin rib pork chops, about 2 3/4 pounds (see note)
- Salt to taste if desired
- Freshly ground pepper to taste
- 2 cooking apples such as Granny Smiths, about 1 pound
- ¼ cup flour
- 2 tablespoons corn, peanut or vegetable oil
- 2 tablespoons finely chopped shallots
- 2 tablespoons red-wine vinegar
- ¾ cup fresh or canned chicken broth
- 1 tablespoon honey
- 1 teaspoon tomato paste
- Nutritional Information
Nutritional analysis per serving (4 servings)
665 calories; 29 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 68 grams protein; 215 milligrams cholesterol; 478 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Sprinkle the chops with salt and pepper to taste. Set aside.
- Cut each apple into quarters. Peel the quarters, and discard the core of each.
- Dredge the chops in flour. Heat the oil in a large heavy skillet, and add the chops. Cook until well browned on one side, about 5 minutes. Turn the chops, and continue cooking about 5 minutes.
- Remove the chops, and add the quartered apples. Cook about 2 minutes, turning the apples often. Remove the apples, and pour off the fat from the skillet.
- Add the shallots and vinegar and cook briefly, stirring with a wooden spoon. Add the broth and honey. Cook about 1 minute, and stir in the tomato paste.
- Return the chops and apples to the skillet. Bring the sauce to a boil, spoon the sauce over the chops, and cover closely. Cook 10 minutes. Transfer the chops and apples to a serving dish, and pour the sauce over.
- You should hack away or have the butcher hack away the backbone or chine bone of each chop, but leave the rib bone intact. The ready-to-cook chops will weigh about 2 1/4 pounds.
30 minutes
Dining and Cooking