Le Pork Chop Francaismain dish, pork 4 each pork loin chops 2 teaspoon vegetable oil 4 tablespoon butter 2 each granny smith apples 2 each yellow onions 4 tablespoon cognac or applejack 1 teaspoon dijon mustard 1 cup chicken stock PREHEAT BROILER. BRUSH PORK CHOPS WITH VEGETABLE OIL AND SEASON WITH SALT AND PEPPER TO TASTE. BROIL FOR 6 TO 7 MINUTES ON EACH SIDE. WHILE CHOPS ARE BROILING, HEAT BUTTER IN A HEAVY SKILLET. ADD APPLE AND ONION AND SAUTE FOR ABOUT 10 MINUTES. ADD APPLEJACK AND BRING TO A BOIL. SCRAP BROWN PARTICLES FROM BOTTOM AND SIDES OF PAN. WHISK IN MUSTARD AND CHICKEN STOCK. BOIL SAUCE FOR 3 MINUTES. IT SHOULD THICKEN SLIGHTLY. ADD PORK CHOPS TO PAN AND COAT WITH SAUCE. COOK 3 MINUTES LONGER. |
