Monday, February 6, 2017


4 thick (1/2-inch) rib pork chops
2 tbsp olive or coconut oil
1 large red apple
1 cup water
1 1/2 cups unsweetened applesauce
1/4 cup chopped onion
1 tbsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 tsp cornstarch
1 tbsp cold water
Heat oil in a skillet over medium-high heat; add chops and brown on both sides and drain.

Cut four thin wedges from the apple and set aside. Peel and chop the remaining apple.

Add the chopped apple, applesauce, water, onion, Worcestershire sauce, garlic powder, salt and pepper to the skillet. Cover and simmer 30 to 35 minutes or until the chops are cooked through.

Remove the chops from the skillet and keep warm.

Combine the cornstarch and cold water until smooth; stir into the skillet mixture. Bring to a boil and cook, stirring, for 2 minutes. Return the chops to the skillet and heat through.

To serve, garnish chops with the apple wedges.

Note: I got this recipe from TOH about 17 or 18 years ago.

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