Ingredients

4 large Granny Smith apples

2 ½ tablespoons sugar

¼ cup butter, melted

1 cup white wine

1 cup brandy or sherry

2 teaspoons ground cinnamon

Salt and pepper

4-6 pork chops

5 tablespoons butter

2 tablespoons flour

1 beef bouillon cube

1 bunch fresh parsley bunch

Now lets’s get to cookin’!

Peel, core and halve the Granny apples.  Using a cutting board, place the apples flat side down.  Slice each half as a shingle in 5 or 6 slices.  Be careful not to cut completely through the apple.  Butter a shallow baking dish and dust with ½ tablespoon of the sugar.

In a small bowl, combine the ½ cup white wine and ½ cup brandy/sherry.  Pour this mixture over the chicken.  Sprinkle with the remaining 2 tablespoons sugar and cinnamon.

Place the chicken in a preheated broiler 6-8 inches from the flame.  Cook, basting often, for approximately 25 minutes or until apples are golden brown and tender.  Keep the apples warm in the oven.

Salt and pepper the pork chops.  In a deep skillet melt 3 tablespoons of the butter and brown the chops on both sides over med-high heat, 3-5 minutes per side.  Add ½ cup wine, ½ cup brandy and beef bouillon cube.  You can use a few tablespoons (2-3) of beef bouillon powder if you don’t have a cube.   Bring the mixture to a boil, turn heat to low, and simmer the chops covered for 20 minutes or until tender.  Remove the chops and set aside.

In the cooking skillet melt the remaining 2 tablespoons butter, stirring to loosen any particles on the bottom of pan.  Add the flour and stir until thick.  Add more wine or brandy if needed.  I used a little more of the brandy and butter.  I like this dish saucey!  Simmer over low heat for 5 minutes.  Place pork chops back into skillet, cook for about 5 minutes, salt and pepper to taste.

When serving, place an apple half on each chop and drizzle the sauce over the top.  Garnish with parsley.  Serve a wild pilaf rice and a fresh garden salad as side dishes.  Happy cooking friends!

 From our kitchen to yours,

Isabella and Gina