Suzanne Taylor’s Applejack Pork Chops with Ginger
By Yankee Magazine|Mar 22 2010|
“Apples and pork have an affinity for each other (remember the suckling pig with an apple in its mouth?), and when you add a bit of ginger, you have something deliciously fresh. A bit of applejack helps, too.”
Yield
Serves 4
Ingredients
2 tablespoons butter
2 tablespoons olive or vegetable oil
1 small onion, chopped
1 clove garlic, chopped
8 thin pork chops
salt and pepper to taste
1/2 cup applejack
1 tablespoon chopped parsley
1 tablespoon chopped fresh ginger root
1/2 cup veal stock or chicken broth
Apple Garnish:
butter to saut
Instructions
Put the butter and oil in a skillet, add the onion and garlic, and cook slowly until translucent. Remove from the pan with a slotted spoon and set aside. Sprinkle chops with salt and pepper, and saut
