Pork Chops with Apples and Onions

I serve this with fresh, warm applesauce and herbed rice on the side.

Ingredients

• 2 pork chops slice thick for stuffing
• 1 large Macintosh or Granny Smith apple
• 1 large onion
• 1/2 lb baby carrots
• pepper and celery seed to taste
• a few ounces of chicken stock or dry white wine to deglaze the pan

Directions

Peel and slice the apple and the onion. Cut a slit in the center of each chop from the fat side down to the bone. Insert one slice each of apple and onion into the slits. Place the chops in a cold frying pan. Surround them with the carrots and the rest of the sliced apple and onion. Sprinkle with a bit of coarse black pepper and celery seed. Add water almost to the top of the chops. Bring to a boil. Reduce heat to a high simmer and cover loosely. Cook until the water has all evaporated and the bottom of the pan is beginning to brown. Remove the contents with a slotted spoon and drain off any excess fat. Return the pan to the heat and deglaze with a bit of white wine or chicken broth, being sure to scrape the browned bits off the bottom. Cook down until the sauce begins to thicken a bit. Pour over the chops and carrots and serve immediately.

Submitted 6/13/05.
Source: My Kitchen
Submitted By: Sue O'Neil
lilwolf@tampabay.rr.com
Pork Chops with Apples and Onions