Pork Chops With Mace And Apples Recipe

Ingredients

Directions

1. Info: from Farm House Cookbook, Susam Herrmann Loomis, 1991 Wine: 1988 Vouvray Sec from Foreau or Alsatian Riesling such as the Cuvee Frederic Emile 1985 from Trimbach Makes 6 servings.
2. Preheat the oven to 350 degrees Fahrenheit.
3. Generously butter a 10 by 14-inch baking dish, and set it aside.
4. Rinse the pork chops and pat them dry.
5. Season them with salt and pepper to taste.
6. Rub each side with the mace, and then with the orange zest.
7. Heat the butter and oil in a large skillet over medium-high heat until hot but not smoking.
8. Brown the pork chops on both sides until they are golden, about 2 minutes per side.
9. Spread the apples over the bottom of the prepared baking dish, and season them lightly with salt and pepper.
10. Arrange the pork chops on top, pour the wine over them, and bake until the apples have softened somewhat and the wine has reduced by about half, about 30 minutes.
11. Turn the chops, and bake until they are tender and thoroughly cooked, another 40 minutes.
12. Serve immediately.
13. NOTE: Cooking Pork The pork industry assures us that pork is perfectly safe when cooked to 145 to 150 defrees Fahrenheit, as opposed to the old rule of 160 to 180. (Any bacteria are killed when the meat reaches 145 to 150 degrees Fahrenheit).
14. I follow their directions and urge you to do so as well, because cooking it to that temperature results in moist, tender, flavorful meat, whereas further cooking can often render it dry and tasteless.