Ingredients

8 1/2 inch thick boneless pork chops
2 cooking apples (granny smiths), about 1 pound.
1/4 C. flour
2 Tbsp. oil
2 Tbsp. finely chopped shallots (or onions)
2 Tbsp. red wine vinegar
3/4 C. chicken broth
1 Tbsp. honey
1 tsp. tomato paste (just to give red color)
salt and pepper to taste

Cooking Instructions

Sprinkle chops with salt and pepper to taste and set aside. Cut the Apples into quarters. Peel the quarters and discard the core. Dredge the chops in flour. Heat the oil in a large heavy skillet, and add the chops. Cook until well browned on one side, for about 5 minutes. Turn the chops and continue cooking about 5 minutes. Remove the chops, and add the quartered apples. Cook for about 2 minutes turning the apples often. Remove the apples and pour off the fat from the skillet. Add the shallots and vinegar and cook briefly, stirring with a wooden spoon. Add the broth and honey. Cook for 1 minute and stir in the tomato paste. Return the chops and apples to the skillet. Spoon sauce over them, and cover closely. Cook for ten minutes, and serve chops covered with sauce.
 
 
"Give us this day our daily bread." (Matthew 6:11)