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Ingredients
2 Pork loin chops (5 ounces each)
2 tsp each country Dijon-style mustard,
divided, and margarine
1 small Barlett pear (about 5 ounces),
cored and diced
1 small Granny Smith apple (about 1/4
pound), cored and diced
1/4 cup dice onion
2 tsp freshly squeezed lemon juice
2 tbsp each apple brandy (calvados) and
water
1/4 tsp fennel seed
1/8 tsp pepper
Method
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On rack in broiling pan arrange chops and
spread top side of each with 1/2 tsp mustard.
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Broil 5 to 6 inches from heat course
until lightly browned, 5 to 6 minutes; turn chops over, spread with
remaining mustard and broil until thoroughly cooked and lightly
browned, about 5 to 6 minutes.
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While chops are broiling prepare fruit
mixture.
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In 9-inch nonstick skillet melt
margarine; add pear, apple, onion, and lemon juice and saute over
medium-high heat, stirring frequently, until fruits are lightly browned
and tender-crisp, 2 to 3 minutes.
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Stir in remaining ingredients and cook
until flavors blend, 2 to 3 minutes.
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Serve with pork chops.
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MAKES 2 SERVINGS, 4 MEAT BALLS EACH.
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