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pork chops normandy


  • peel, core and slice apples " thick
  • salt, pepper, & flour chops, brown in 2 tbsp hot oil. flame off in brandy, add hot chicken broth, white wine, fines herbes*.
  • spread sliced apples over the top, cover, & braise (simmer) for 25-30 minutes. the broth should cook down into a rich golden sauce.
  • 4 pork chops
  • salt & peppe
  • r2 tbsp flour
  • 1 oz brandy (calvados)
  • cup chicken broth
  • cup white wine
  • 1 tsp fines herbes
  • 2 apples


 
 
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