Apples caramelized with brandy dresses up sauteed pork chops in this dinner that is great for friends or for a weeknight meal. There are many varieties of apples. Both Granny Smith and Golden Delicious apples will hold their shape when cooked. I prefer the tart Granny Smith for this recipe, but either one will work well.
Boneless, pork chops are used for this recipe. Don't overcook; they will be very dry. A meat thermometer should read 145 degrees.
Helpful Hints:
_ The alcohol from the brandy is cooked off in this recipe. However, if you prefer, omit the brandy and add { cup more apple juice.
_ Thin cut pork chops (\-inch thick) are called for. If using larger chops, increase the cooking time for the chops about 5 minutes. A meat thermometer should read 145 degrees.
_ The noodles will stay moist with less oil if you leave a little of the cooking water on them as they drain.
Countdown:
_ Place water for pasta on to boil.
_ Make pork dish.
_ Boil pasta.
Shopping List:
} pound thin cut boneless pork chops (about {-inch thick), 1 small jar honey, 1 small bottle brandy, 1 small bottle apple juice, \ pound wide egg noodles, 1 Granny Smith apple, 1 bunch parsley.
Staples: olive oil spray, olive oil, cornstarch, salt, black peppercorns.
