Sunday, August 21, 2011

Pork Chops, Rhinelander style

Served with boiled carrots.

6 pork loin chops, about 1 inch thick
Salt and pepper to taste
1/4 t. dried thyme
2 10.5-oz. cans condensed beef broth, undiluted
4 c. thinly sliced pared apple
1 cup coarsely chopped onions
1-3/4 lbs. potatoes, pared and quartered
12 small sausage links, about 3/4 lb.
Parsley sprigs

Step 1. Wipe pork chops with a damp paper towel. Trim a small amount of fat from chops.

Step 2. In a large skillet, slowly heat fat from chops. Add chops; sauté slowly until nicely browned on both sides, about 15 minutes total.

Step 3. Sprinkle salt, pepper and thyme over chops. Add 1/2 cup beef broth; simmer over low heat, covered, until chops are tender, about 45 to 50 minutes. Add water if necessary.

Step 4. Meanwhile, in a 4-quart kettle, bring remaining beef broth to a boil. Add apple, onion and potatoes and return to a boil. Reduce heat and simmer, covered, until potatoes are tender and beef broth is absorbed, about 30 minutes. Uncover last 5 minutes.

Step 5. In a medium skillet, sauté sausages, turning until browned all over and cooked through, about 30 minutes. Drain on paper towels and keep warm.

Step 6. Taste apple-potato mixture for seasoning; add salt if needed. Mound in center of round platter. Arrange pork chops and sausages around apple mixture. Garnish with parsley and boiled carrots. Serves six.

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