0 recipes from contoocook and beyond


l-l/2 tbsps. olive oil
6 5-oz. center cut pork chops (about l” thick)
o3 large onions, sliced
3 large yams (red skinned sweet potatoes) peeled, cut into 3/4″ thick rounds
6 tbsps. butter
l tbsps. chopped fresh rosemary or l-l/2 tsps. dried
l/4 cup flour
l tsp. salt
2 cups apple cider
ll4-l/2 oz. can chicken broth
Prehat oven 350. Heat olvie oil in heavy large skillet over high heat. Sprinkle pork chops with s&-. Add pork chops to skillet and brown well. about 2 mins. per side. Us9ing tongs, transfer pork chops to plae. Add onions to same,skillet and saute until tender and golden, about l0 mins. Arrange onions in bottom of large roasting pan (do not clean skillet). Top onions with sliced yams. Melt butter in same skillet over med. heat. Drizzle half of melted butter over yams. Sprinkle with roasemary. Top with pork chops in singlelayer. Add flour and salt to remaining butter in skillet. Stir over med. heat l min. Gradually mix in cider and broth. Sring to boil, stirring constantly. Boil 2 mins, stirring frequently. Pour over chops. Cover pan tightly with foil. Bake until pork is tender and juices thicken, about l hr. Transfer to platter.
Serves 6 Bon Appetit Sept. l996

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