Pork Chops With Apples and Sweet and Sour Sauce

Name: Pork Chops With Apples and Sweet and Sour Sauce
Total time: 30 min
Yield: 4 servings
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; 1/4 cup flour; 2 tablespoons corn, peanut or vegetable oil; 2 tablespoons finely chopped shallots; 2 tablespoons red-wine vinegar; 3/4 cup fresh or canned chicken broth; 1 tablespoon honey; 1 teaspoon tomato paste

By Pierre Franey

Total Time: 30 minutes
Rating: 4(65)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

8½-inch-thick loin rib pork chops, about 2¾ pounds (see note)
Salt to taste if desired
Freshly ground pepper to taste
2cooking apples such as Granny Smiths, about 1 pound
¼cup flour
2tablespoons corn, peanut or vegetable oil
2tablespoons finely chopped shallots
2tablespoons red-wine vinegar
¾cup fresh or canned chicken broth
1tablespoon honey
1teaspoon tomato paste

Ingredient Substitution Guide

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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.

Tip

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.