Brandied Apples And Pork Sure To Please The Family

Caramelized apples in a brandy sauce over pork chops and noodles is a hearty dish that will brighten up a winter evening.

Granny Smith and Golden Delicious apples hold their shape when cooked. I prefer the tart Granny Smith for this recipe, but either one will do.

Use either boneless or butterflied boneless pork chops about 1 inch thick. If you use thinner ones, shorten the cooking time.

The alcohol from the brandy is cooked off. If you prefer, omit the brandy and add 1/2 cup more apple juice.

The noodles will stay moist with less fat if you leave a little of the cooking water on them.

This meal has 914 calories, with 31 percent of them from fat.

Brandied Apples and Pork

1/2 medium-size Granny Smith or other tart apple

3/4 pound boneless pork chops

2 teaspoons margarine or butter

Salt, pepper

2 tablespoons brown sugar

1/2 cup brandy

2 teaspoons cornstarch

1 cup apple juice (divided use)

Salt and freshly ground black pepper

Wash and core apples. Thinly slice and then cut slices into 1-inch pieces.

Remove as much fat as possible from pork. Melt margarine in a medium-size nonstick skillet. Brown chops on both sides, about 2 minutes. Remove from skillet, lightly salt and pepper and set aside.

Reduce heat; add apples and sugar to skillet. As soon as sugar melts, add brandy and cook 1 minute.

Mix cornstarch with 2 tablespoons apple juice. Pour the remaining juice into the pan and add the pork. Cook 2 minutes.

Add cornstarch mixture and cook until sauce is thick, about 1 minute. Add salt and pepper to taste. Serve pork on noodles with apples and sauce spooned over top.

Yield: 2 servings.

Nutrition information per serving: 646 calories, 36 grams protein, 36 grams carbohydrate, 24 grams fat (33 percent fat calories), 1 gram fiber, 122 milligrams cholesterol, 148 milligrams sodium.