Pork Chops with Apples and Applejack
| 2 |
tablespoons canola oil (divided) |
| 1 |
small onion, thinly sliced |
| 1 |
garlic clove, minced |
| 1 |
large sweet apple, cored, quartered and cut into thin slices across the quarters |
| 2 |
tablespoons flour |
| ¼ |
teaspoon paprika |
| ¼ |
teaspoon pepper |
|
| Salt to taste |
| 2 |
center-cut pork loin bone-in chops, about 1 inch thick (about 1 1/3 pounds) |
| 2 |
tablespoons applejack brandy |
| 1½ |
cups chicken broth |
| 1 |
tablespoon honey mustard |
| 2 |
teaspoons packed brown sugar |
In large heavy-bottomed skillet, heat 1 tablespoon oil. Add onion, garlic and apple. Cook over medium-high heat 5 minutes, stirring occasionally. Remove onion mixture.
Combine flour, paprika, pepper and salt on a platter. Dust both sides of pork chops with flour mixture. Add remaining tablespoon oil to skillet and heat. Add pork chops and brown over medium-high heat 2 minutes per side. Remove pork from skillet.
Sprinkle any remaining flour mixture into skillet. Stir to mix with leftover oil. Add applejack and stir well, scraping up any browned bits in skillet.
Add chicken broth, mustard and brown sugar. Cook over medium heat 1 minute, stirring constantly, to mix and slightly thicken.
Return onion mixture and pork chops to skillet. Reduce heat to low. Cover and simmer 20 minutes, turning pork over halfway through. Makes 2 servings.
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