(Add more oil and butter to skillet as needed. Transfer as cooked to a platter and keep warm in oven. Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch.Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.Discard bay leaf and mash apples with a fork. Serve over cooked rice or pasta if desired. Cover and cook on LOW for 7 to 8 hours on LOW. Spread the other cup of applesauce over the pork chops. Add another layer of pork chops and sprinkle the other half of the minced onions, salt, pepper, and ground ginger. Serve immediately or tip into a bowl, cover and chill until needed. Cover the pork chops with 1 cup of the applesauce. Cook over low heat for about 15 minutes, or until the apples are very soft and have broken down. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. instructions: Tip all of the ingredients into a pan.
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