Gourmet Pork Chops
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Creme de cassis||1⁄2 Cup (8 tbs)|
|Apples||2 , red colored|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Pistachio nuts||1⁄2 Cup (8 tbs)|
|Preserved ginger||1⁄2 Cup (8 tbs)|
Flatten pork chops to 3/4-inch thickness.
Broil on one side at 400 degrees 4 inches from source of heat until browned.
Reduce oven temperature to 350 de- grees.
Turn chops; sprinkls with salt.
Cook brown sugar in small skillet over low heat until sugar melts; add creme de cassis.
Cook for several minutes or until mixture becomes red.
Pour over chops.
Bake in 350-degree oven for 20 minutes longer.
Core apples but do not peel; cut into thick slices.
Cook slices in butter and wine until ju.'it tender but still retain shape.
Arrange chops in overlapping row on warm platter; sprinkle pistachio iuts over chops.
Fill cen- ters of apple slices with preserved ginger.
Arrange apple slices to one side of platter or encircling chops.