Pork Chops With Apple Rosemary Sauce
1 1/2 to 2 pounds bone-in assorted pork chops, cut 1/2-inch thick
* ground black pepper
1 tart red apple (Rome or Winesap)
1 tablespoon butter
1 10 1/2 ounce can Campbell's Condensed Chicken Broth
1/2 cup Terrapin Ridge Apple, dill and Rosemary Stir-Fry Sauce
1 teaspoon cornstarch, dissolved in 1 tablespoon cool water
Season pork on both sides with salt and pepper. Remove and discard cor
e from apple; do not peel. Cut apple into 1/4-inch thick slices.
Melt butter in a large, non-stick skillet over Medium-High heat. Saut&
eacute; apples 2 to 3 minutes per side, until light golden. Remove app
les to a plate and set aside.
Return skillet to Medium heat. Cook pork chops 2 to 4 minutes per side
, depending on size of chop. Remove pork to plate with apples.
Pour broth into skillet. Cook 5 minutes to reduce slightly; stir and s
crape up any browned bits from bottom of pan. Add stir-fry sauce and c
ornstarch mixture; cook 30 seconds.
Add pork chops back to skillet, along with any juices that have accumu
lated on plate. Simmer 1 to 2 minutes to heat thoroughly. Top with app