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Recipe Name: Apple Glazed Pork Chops - Victoria Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

6 Pork rib chops, cut 2 inches
thick about 1 lb each
1 Teaspoon(s) Dried thyme
1 Teaspoon(s) Dried majoram
1 Teaspoon(s) Dried basil
1 Teaspoon(s) Dried summer savory
4 Tablespoon(s) Vegetable oil
4 Cup(s) Beef broth
7 Cup(s) Sugar
3 1/4 8-oz firm red cooking
apples cored unpeeled
and very thinly sliced in
food processor 5 C
1/4 Cup(s) Apple cider
1 1 3/4-oz package powdered
1/2 Cup(s) Grated orange zest
1/2 Cup(s) Grated lemon zest
4 Tablespoon(s) Unsalted butter
1/2 Cup(s) All-Purpose Flour
1/2 Cup(s) Dry red wine
Fresh sage and thyme sprigs
for garnish
To make Herbed Pork Chops: Preheat oven to 325F. Rub pork chops on
both sides with thyme, marjoram, basil and savory. In heavy large
skillet, brown half the chops in hot oil over medium heat 10 minutes
on each side. Repeat@ browning remaining chops. Arrange chops in
roasting pan, reserving drippings in skillet for sauce. Pour beef
broth over chops. Cover and bake at 325F for 2 hours until fork
tender. To make Apple Cider Glaze: 1. While pork chops are baking,
measure sugar into a bowl and set aside. 2. In heavy 6-quart pot,
combine apples cider, pectin, and grated zests. Stir until pectin
dissolves. Cook, stirring constantly, over medium high heat until
apples are soft and mixture comes to a boil, about 5 minutes. 3. Add
sugar. Stir until completely dissolved. Cook stirring constantly, to a
full rolling boil that cannot be stirred down. Boil 65 seconds,
stirring constantly. Remove from heat. 4. Stir gently for 3 minutes.
Strain 1 1/2 C to use as a warm glaze for pork chops. 5. Ladle
remaining hot gaze into 2 sterilized pint jars, leaving 1/4 inch
headspace. Seal and refrigerate up to 2 months to use as jam on toast
and muffins. To make Brown Wine Sauce: 1. When pork chops are done,
remove chops from oven. Keep pork chops warm on platter. Strain pan
juices and skim off fat. Measure 3 C pan juices. 2. Melt butter in
skillet with reserved pork chop pan drippings. Stir in flour until
blended. 3. Whisk in pan juices from chops and wine. Cook over medium
high heat stirring constantly, until thickened and boiling. Reduce
heat to medium low and simmer 3 minutes, stirring occasionally. To
serve: 1. Ladle brown sauce onto 6 servings plates. Arrange a pork
chop in center of each plate. Spoon warm apple glaze over chops. 2.
Garnish with sage and thyme sprigs. Victoria/February/92 Scanned &
fixed by Di and Gary

Nutrition (calculated from recipe ingredients)
Calories: 1203
Calories From Fat: 156
Total Fat: 17.7g
Cholesterol: 20.6mg
Sodium: 636.7mg
Potassium: 216.3mg
Carbohydrates: 267.6g
Fiber: 4.7g
Sugar: 238.2g
Protein: 3.6g

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