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Le pork chop francais

Yield: 4 Servings

Ingredients:

• 4 ea PORK LOIN CHOPS
• 2 ts VEGETABLE OIL
• 4 tb BUTTER
• 2 ea GRANNY SMITH APPLES
• 2 ea YELLOW ONIONS
• 4 tb COGNAC OR APPLEJACK
• 1 ts DIJON MUSTARD
• 1 c CHICKEN STOCK

Instructions:

PREHEAT BROILER. BRUSH PORK CHOPS WITH VEGETABLE OIL AND SEASON WITH SALT AND PEPPER TO TASTE. BROIL FOR 6 TO 7 MINUTES ON EACH SIDE. WHILE CHOPS ARE BROILING HEAT BUTTER IN A HEAVY SKILLET. ADD APPLE AND ONION AND SAUTE FOR ABOUT 10 MINUTES. ADD APPLEJACK AND BRING TO A BOIL. SCRAP BROWN PARTICLES FROM BOTTOM AND SIDES OF PAN. WHISK IN MUSTARD AND CHICKEN STOCK. BOIL SAUCE FOR 3 MINUTES. IT SHOULD THICKEN SLIGHTLY. ADD PORK CHOPS TO PAN AND COAT WITH SAUCE. COOK 3 MINUTES LONGER.

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