Pork chops and apples, Madeira-bay butter sauce from Radically Simple: Brilliant Flavors with Breathtaking Ease: 275 Inspiring Recipes from Award-Winning Chef Rozanne Gold by Rozanne Gold

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Notes about this recipe

  • mreils on September 26, 2015

    This is delicious but I question the method of broiling for 5 min. My pork chops took almost 20 and I needed to turn them. Next time I will follow the advice from the reviewer above and sear them and finish them in the oven.

  • kjwright on July 07, 2011

    Really delicious and fast. Broiled about 2.5-3" from element, rested chops while finishing sauce. Very little prep and clean-up required.

  • Julia on June 16, 2011

    Delish! I altered the method of cooking. I seared the chops and the apple slices in olive oil over medium high heat then piled the apples on the chops and put in a 425 degree oven for about 12 minutes. I then removed the chops from the skillet to rest and poured the warm sauce into the skillet and mixed with the tbs. or two of drippings. Served with baked sweet potatoes with cracked pepper and watercress/radish salad with a simple vinegarette. The sauce is very buttery and wonderful with the apples. I plan to make the apples with the sauce including the tarragon for other pork dishes and I think would be great on a savory waffle. Extra points for economy money, time and clean up wise.

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