Pan - Fried Posrk Chops with Glazed Apples

Pan - Fried Pork Chops with Glazed Apples

• 2 tbsp firmly packed dark brown sugar
• 1 tbsp plus 1 tsp salt
• 1 tbsp fresh rosemary or 1 tbsp herbes de provence
• 4 thin- cut pork chops (about 1/2 inch thick)
• fresh ground pepper
• 1 tbsp bacon grease (plus more if needed)
• 2 small to medium red apples, peeled cored, and cut into 1/2 inch pieces
• 1 1/2 cups chicken stock
• 1/3 cup apricot jam
• 1/4 cup calvados or brandy
• 1/4 tsp ground cinnamon

1. Combine the brown sugar, salt and rosemary in a small bowl an stir together. Coat the pork chops on both sides with the mixture, gently massaging the meat with your fingers to jump start the curing process. Let stand for 15 minutes. Wipe down the chops thoroughly. (Make sure to get off all of the rosemary... we learned the hard way)
2. Melt 1 tbsp bacon grease in a large skillet over high heat and add pork chops. Cook until crispy brown. About 2 minutes on each side.
3. Transfer the pork chops to a plate and cover with foil. Add the apples to the skillet and cook, stirring gently to brown slightly, about 30 seconds. Add the stock, jam, brandy, and cinnamon and stir well. Cook until the sauce thickens and is rich brown in colour, about 10 minutes. (Not to thick)
4. Uncover pork chops and cover with apples. MMMMMMM sooooo good!!!!

Bon Appetit