Pork Chops With Apples and Sweet and Sour Sauce

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.
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4 servings

Preparation

1. Sprinkle the chops with salt and pepper to taste. Set aside.
2. Cut each apple into quarters. Peel the quarters, and discard the core of each.
3. 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.
4. 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.
5. 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.
6. 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