Pork Chops With Apples and Sweet and Sour Sauce
Published November 18, 1986
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
8 ½-inch-thick loin rib pork chops, about 2 ¾ 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 analysis per serving (4 servings)
25 grams carbs; 276 milligrams cholesterol; 847 calories; 19 grams monosaturated fat; 6 grams polyunsaturated fat; 12 grams saturated fat; 43 grams fat; 3 grams fiber; 1320 milligrams sodium; 84 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the chops with salt and pepper to taste. Set aside.
- Step 2
Cut each apple into quarters. Peel the quarters, and discard the core of each.
- Step 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.
- Step 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.
- Step 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.
- Step 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 2¼ pounds.
Private Notes
Comments
Very unfamiliar flavor profile w this dish. We think even the small amt of tomato paste was not compatible w other ingredients.
Bless Pierre Franey! Every one of his recipes is a family hit or easily divided for two.
Excellent maybe a little too much cooking on apples. Useful a tof oil for sautéing pork. .