Prep 10 mins
Cook 30 mins
A quick and easy dish that everyone loves. You can substitute orange juice for the Grand Marnier if you'd like. From the RSVP section of Bon Appetit, January 1997. ZWT region West (Washington apples).
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 4 Red Delicious apples, peeled, cored, 1/3-inch wedges
- 1⁄4 cup Grand Marnier
- 1 1⁄4 cups chicken broth
- 4 tablespoons fresh parsley, chopped
- 3 tablespoons honey
- 1 teaspoon orange peel, grated
- 4 pork chops, 1 1/4-inch thick
- Melt butter with oil in heavy skillet over medium-high heat. Add apples and saute until tender and golden, about 10 minutes.
- Add liqueur and bring to boil. Add broth, 2 tablespoons parsley, honey and orange peel. Simmer until liquid is slightly thickened, about 5 minutes.
- Remove sauce from heat. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate).
- Position rack 6-inches from heat source and preheat broiler. Sprinkle pork with salt and pepper. Arrange on baking sheet or broiler pan. Broil until pork is no longer pink inside, about 7 minutes per side. Transfer pork to plates.
- Bring sauce to simmer. Spoon over pork. Sprinkle with remaining 2 tablespoons parsley and serve.
I made this recipe along with your Citrus-Basted Chicken, then took half of each dinner over to a house-bound neighbor couple so that each of us would have a nice dinner & leftovers for a second one! I'd also made a couple of your side dishes & did the same thing! Anyway, this one was the most raved about (Could it have been because of the Grand Marnier?)! This is another great recipe to use for special company! Thanks for sharing it! [Tagged, made & reviewed as part of the lazyme cook-a-thon]