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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Cook the chops using melted fat trimmed from the meat and 1 tsp butter.
(Note those concerned about their fat intake may chose to use corn oil or
some other vegetable oil rather than the pork fat). Season to taste and set
on hot platter. Keep warm. Slice the apples 1/2" thick and add to the pan
with 1 tsp butter, the sugar and a few pinches of cinnamon or cloves. Cook
over medium heat for about 10 minutes, turning once or twice until some of
apples are browned. Arrange them around the chops and serve. Serves: 4-6
To quote Mme. Benoit, "The apples keep the chops moist and tender. I
sometimes use 6 to 7 apples, then I use 1 Tablespoon sugar. Serve very
hot."
Source" _The Canadiana Cookbook_ by Mme. Jehane Benoit
| Ingredients:
6 Pork chops
2 Teaspoon(s) Butter salt and pepper to taste
3 Apples-unpeeled with cores
1 Teaspoon(s) Sour milk; buttermilk |
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