- 4 tablespoons [60 mL] vegetable oil
- 4 [1-inch / 2.5-cm thick] loin pork chops
- 1/4 teaspoon [1 mL] pepper
- 1/4 teaspoon [1 mL] cinnamon
- 1 pound [454 g] fresh mushrooms, cleaned and sliced
- 4 medium onions, quartered
- 1/2 cup [125 mL] Apple Brandy or unfiltered apple juice
- 1/2 cup [125 mL] cream
- Freshly minced parsley
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- Into a heavy bottom frypan, heat oil over medium heat; brown pork chops on both sides.
- Sprinkle with pepper and cinnamon then add mushroom slices and onion pieces.
- Cook for 15 minutes, turning chops a few times while cooking.
- Arrange pork chops, onion pieces and mushroom slices onto a serving plate; keep warm.
- Pour Brandy or apple juice into frypan scraping bottom of frypan until nothing is left.
- Slowly pour in cream; cook until thickened.
- Pour sauce all over pork chops and vegetables.
- Serve, sprinkled with freshly minced parsley.
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