marsha-tbay
Well-known member
Apple Pecan Pork Chops
4 thick boneless pork chops
1 tbsp olive oil
salt and pepper to taste
2 tbsp butter
3 apples peeled and sliced
4 tbsp brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup chicken broth
1/4 cup apple brandy
1/2 cup heavy cream
3 tbsp toasted pecans
1 tbsp chopped flat lead parsley
Heat oil a large skillet over medium-high heat. Season chops with salt
and pepper. Fry chops in oil for approx. 7-10 until done. Remove chops
from pan. Cover with foil to keep warm, set aside.
Add apples and butter to the same skillet. Cook for a few minutes on low
to medium heat. Add brown sugar, cinnamon and nutmeg. Add chicken broth
and brandy. Cover and cook until apples are just tender. Add cream and
salt and pepper to taste. Cook for another minute or two.
You can add more broth or a little water if sauce is too thick. Remove
apples with a slotted spoon and arrange on top of chops. Sprinkle with
pecans and chopped parsley.
Hakuna-rcpaddicts
4 thick boneless pork chops
1 tbsp olive oil
salt and pepper to taste
2 tbsp butter
3 apples peeled and sliced
4 tbsp brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup chicken broth
1/4 cup apple brandy
1/2 cup heavy cream
3 tbsp toasted pecans
1 tbsp chopped flat lead parsley
Heat oil a large skillet over medium-high heat. Season chops with salt
and pepper. Fry chops in oil for approx. 7-10 until done. Remove chops
from pan. Cover with foil to keep warm, set aside.
Add apples and butter to the same skillet. Cook for a few minutes on low
to medium heat. Add brown sugar, cinnamon and nutmeg. Add chicken broth
and brandy. Cover and cook until apples are just tender. Add cream and
salt and pepper to taste. Cook for another minute or two.
You can add more broth or a little water if sauce is too thick. Remove
apples with a slotted spoon and arrange on top of chops. Sprinkle with
pecans and chopped parsley.
Hakuna-rcpaddicts