Ingredients
Warm Apples:
1 tablespoon butter
1 tablespoon canola or vegetable oil
4 Gala apples, peeled, cored and cut into thick slices
1/4 cup Grand Marnier or orange juice
1 cup chicken broth
3 tablespoons GOLDEN BLOSSOM HONEY
salt and pepper to taste
3 tablespoons fresh parsley, chopped, for garnish
Chops:
4 (1 1/4-inch thick) pork chops
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Apples:
Heat butter and oil in a large skillet. Add apples and cook over a medium heat until tender, about 10 minutes. Add Grand Marnier and bring to a boil. Stir in chicken broth and honey. Simmer about 10 minutes. Add salt and pepper. Keep warm while pork chops cook.
Chops:
Brush olive oil over chops. Sprinkle with rosemary. Broil 6 inches from heat, 6 minutes per side, or until meat is no longer pink inside. Serve topped with warm apples, garnished with chopped parsley.
Serves: 4
Heat butter and oil in a large skillet. Add apples and cook over a medium heat until tender, about 10 minutes. Add Grand Marnier and bring to a boil. Stir in chicken broth and honey. Simmer about 10 minutes. Add salt and pepper. Keep warm while pork chops cook.
Chops:
Brush olive oil over chops. Sprinkle with rosemary. Broil 6 inches from heat, 6 minutes per side, or until meat is no longer pink inside. Serve topped with warm apples, garnished with chopped parsley.
Serves: 4
