Cooking Tips & Hints
                 Week 44 Featured Recipe
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PORK CHOPS WITH APPLE CREAM SAUCE
(click for printable version of this recipe)
Happy New Year to all! I selected this recipe since many people including myself choose to eat pork and cabbage for good luck in the New Year.
TOOLS:
Large Heavy Saucepan
Whisk
Knife
Apple Corer
Cutting Board
Whatever you choose to cook
  the Pork Chops
INGREDIENTS:
4 Pork Chops
Salt & pepper to taste

Sauce
1 cup apple juice
2 medium-size apples, peeled, cored
  and diced (Golden Delicious or Cameo
  or any cooking variety)
cup sweet, white wine
1 cup chicken stock
1/4 cup AppleJack or Apple Brandy (I
  used a Sweet Cherry Brandy)
2 tbsp (1/4 stick) butter
2 tbsp chopped Tarragon
cup heavy cream (half/half)
Salt & freshly ground white or black
  pepper to taste

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PREPARATION:
Cook the pork chops anyway you like them, i.e. pan fry, broiler, or grilled the way you like them. (I used my NuWave oven)

While the pork chops are cooking, in a large, heavy saucepan, boil the apple juice over high heat until it has been reduced to cup (appx. 3 minutes). Reduce heat to medium. Add the apples, wine and stock and continue to boil until the apples fall apart, appx. 10 minutes. (The sauce will be a bit chunky.) Adjust the heat to low and stir in the brandy, butter and tarragon. Simmer the sauce for 5 minutes. Stir in the cream and simmer 5 minutes more. Season with salt & pepper. The sauce should be very hot. Spoon over the pork chops and serve immediately.

HINTS: As the apples were cooking, I mashed them with my whisk as I stirred them to help them break down. I like my pork chops served with mashed potatoes and cream style corn, but for health purposes, these were served with steamed, red cabbage. Also, I buy whole pork tenderloin when it is on sale and have it cut to desired thickness and use that for pork chops in recipes.
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