Pork Chops with Apples

Dad and Mom Grossman

“Filets de Porc aux Pommes” is the official name of the recipe

ingredients

4 loin pork chops, 1 inch thick
freshly ground pepper
1 tablespoon oil (peanut, vegetable, or corn)
2 apples, peeled, cored, quartered
1 clove garlic, smashed
1/4 cup white vermouth
1/3 cup chicken broth

directions

1
Season the chops on both sides.
2
Heat oil in heavy skillet, large enough to hold all the chops and apple pieces in one layer. Add chops and smashed garlic, brown well on one side, perhaps 5 minutes. Turn chops and brown other side, perhaps another 5-10 minutes or so.
3
Add the apple pieces and continue to cook the chops and apples another 15 minutes or so, turning the apples so they brown on all sides.
4
Remove the chops and apples to a warm plate or place in a warm oven, keeping them covered so they do not dry out.
5
Add the vermouth to the pan and stir to dissolve any brown particles that cling to the bottom or sides of the pan. Add broth and simmer down to a sauce like consistency.
6
Pour the sauce over the chops and apples and serve.

notes

A big enough frying pan is important. Easily cut in half. Boneless chops work well. We often doubled the "sauce" portions. Brussels sprouts go well with this.

Source: Dad and Mom Grossman