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 core 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. Sauté apples 2 to
3 minutes per side, until light golden. Remove apples 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 scrape up any browned
bits from bottom of pan. Add stir-fry sauce and cornstarch mixture; cook 30 seconds.
Add pork chops back to skillet, along with any juices that have accumulated on plate. Simm
er 1 to 2 minutes to heat thoroughly. Top with apple slices and serve immediately.
No Nutritional Information Available