4 boneless pork chops, 3/4-inch thick
Vegetable oil
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground mace
1/8 teaspoon ground nutmeg
2 tablespoons butter
2 medium tart red apples, cored and sliced into 1/2-inch wedges
3 tablespoons chopped pecans
Servings: 4
1. Heat a large heavy skillet over medium-high heat. Brush chops lightly with oil and cook for 5-6 minutes, turning occasionally, until evenly browned on both sides. Remove chops to a serving platter; keep warm.
2. In a small bowl combine brown sugar, salt, pepper, mace and nutmeg. Add butter to skillet; stir in brown sugar mixture and apples. Cover and cook for 3-4 minutes or just until apples are tender. Remove apples with a slotted spoon and arrange on top of pork chops; keep warm.
3. Continue cooking mixture in skillet, uncovered, until sauce thickens slightly. Spoon the sauce over the apples and chops. Sprinkle with pecans.
Preparation Time: 25 minutes
Vegetable oil
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground mace
1/8 teaspoon ground nutmeg
2 tablespoons butter
2 medium tart red apples, cored and sliced into 1/2-inch wedges
3 tablespoons chopped pecans
Servings: 4
1. Heat a large heavy skillet over medium-high heat. Brush chops lightly with oil and cook for 5-6 minutes, turning occasionally, until evenly browned on both sides. Remove chops to a serving platter; keep warm.
2. In a small bowl combine brown sugar, salt, pepper, mace and nutmeg. Add butter to skillet; stir in brown sugar mixture and apples. Cover and cook for 3-4 minutes or just until apples are tender. Remove apples with a slotted spoon and arrange on top of pork chops; keep warm.
3. Continue cooking mixture in skillet, uncovered, until sauce thickens slightly. Spoon the sauce over the apples and chops. Sprinkle with pecans.
Preparation Time: 25 minutes
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