Ingredients
- 3-1/2 tablespoons unsalted butter
- 4 one inch thick loin pork chops
- 3 Granny Smith apples
- 2 tablespoons firmly packed light brown sugar
- 2 tablespoons applejack of Calvados cheese
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1/4 teaspoon celery salt
- 1/8 teaspoon crumbled dried sage
Preparation
Step 1
In large skillet heat 2 tablespoons butter over moderately high heat until foam subsides. In butter, brown chops patted dry and seasoned with salt and pepper. In batches brown for 2 minutes on each side and transfer them to a plate. Pour off fat from skillet, add remaining 1-1/2 tablespoons butter and in it saute the peeled and cored apples and cut into eighths with 1 tablespoon brown sugar over moderately high heat turning them for 3 minutes or until they are golden. Add the cheese, wine, remaining tablespoons brown sugar, cream, celery salt and sage, bring mixture to a boil and add the chops with any juices that have accumulated on the plate. Simmer mixture covered for 20 minutes or until chops are cooked through. Transfer chops and apples to a heat platter. Cook sauce for 1 minute or until thickened and pour it over chops and apples.