Yummo! This is one of my favorite fall dishes. Check out hubby’s recipe…
This traditional Maryland recipe is just the thing now that autumn is officially here. I’ve adapted this recipe from The Chesapeake Bay Cookbook by John Shields. It goes well with mashed potatoes, pan gravy, and sauerkraut. Enjoy. Tom~
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1/4 cup vegetable oil / 6 thick loin pork chops / flour seasoned with salt and pepper / 4 tablespoons butter / 4 Granny Smith apples, peeled and sliced / 1/4 cup sugar / 2 tablespoons fresh lemon juice / freshly grated nutmeg to taste / 1/3 cup Maryland Rye Whiskey / salt and pepper to taste
Heat oil in a heavy skillet. Lightly dust pork chops with the seasoned flour. Brown on both sides, turning now and then for even cooking. They take about 20 to 25 minutes to brown properly.
Remove the chops from skillet and pour off most of the fat. Put butter in skillet and melt. Add apples and sauté briefly. Sprinkle apples with sugar, lemon juice, and a touch of nutmeg. When apples are just about tender, increase heat and pour in whiskey. Cook 1 to 2 minutes. Serve chops on a heated platter, topped with the apples. Serves 6