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Hi---
I made this for dinner last night and it was just wonderful!! I used boneless pork chops about 3/4 inch thick....They were so tender and juicy and the sauce was just great! We love horseradish and apples so it was a great combination!
Enjoy!
hugs,
peg
Pork with Apples and Horseradish
* 4 center-cut bone-in pork chops (about 1/2 inch thick)
* 1 tablespoon vegetable oil
* 1 medium onion, thinly sliced
* 2 Granny Smith apples, peeled, cored, and cut into 1/3-inch wedges
* 1/3 cup dry white wine or chicken stock
* 1/3 cup water
* 1 tablespoon drained bottled horseradish, or to taste
* 2 tablespoons chopped chives
Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chops, turning once, until browned and cooked through, about 8 minutes. Transfer to a plate and keep warm, loosely covered.
Reduce heat to medium and add onion, apples, and 1/8 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add wine and water and simmer, covered, stirring occasionally, until apples are tender but not falling apart, about 12 minutes. Stir in horseradish, chives, and meat juices from plate. Season with salt and pepper. Serve chops with sauce.
Recipe source: Home Talk Break Board, submitted by sheltiemom
I made this for dinner last night and it was just wonderful!! I used boneless pork chops about 3/4 inch thick....They were so tender and juicy and the sauce was just great! We love horseradish and apples so it was a great combination!
Enjoy!
hugs,
peg
Pork with Apples and Horseradish
* 4 center-cut bone-in pork chops (about 1/2 inch thick)
* 1 tablespoon vegetable oil
* 1 medium onion, thinly sliced
* 2 Granny Smith apples, peeled, cored, and cut into 1/3-inch wedges
* 1/3 cup dry white wine or chicken stock
* 1/3 cup water
* 1 tablespoon drained bottled horseradish, or to taste
* 2 tablespoons chopped chives
Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chops, turning once, until browned and cooked through, about 8 minutes. Transfer to a plate and keep warm, loosely covered.
Reduce heat to medium and add onion, apples, and 1/8 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add wine and water and simmer, covered, stirring occasionally, until apples are tender but not falling apart, about 12 minutes. Stir in horseradish, chives, and meat juices from plate. Season with salt and pepper. Serve chops with sauce.
Recipe source: Home Talk Break Board, submitted by sheltiemom