Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------HERBED PORK CHOPS--------------------------
6 Pork rib chops, cut 2 inches 1 t Dried basil
-thick (about 1 lb each) 1 t Dried summer savory
1 t Dried thyme 4 T Vegetable oil
1 t Dried majoram 4 c Beef broth

---------------------APPLE CIDER GLAZE--------------------------
7 c Sugar 1/4 c Apple cider
3 1/4 (8-oz) firm red cooking 1 (1 3/4-oz) package powdered
-apples, cored, unpeeled, -pectin
-and very thinly sliced in 1/2 c Grated orange zest
-food processor (5 C tightly 1/2 c Grated lemon zest
-packed)

----------------------BROWN WINE SAUCE---------------------------
4 T Unsalted butter Fresh sage and thyme sprigs
1/2 c All-purpose flour -for garnish
1/2 c Dry red wine

To make Herbed Pork Chops:

1. Preheat oven to 325F. Rub pork chops on both sides with thyme,
marjoram, basil and savory.

2. In heavy large skillet, brown half the chops in hot oil over
medium heat 10 minutes on each side. Repeat# browning remaining chops.

3. Arrange chops in roasting pan, reserving drippings in skillet for
sauce. Pour beef broth over chops.

4. Cover and bake at 325F for 2 hours until fork tender.

To make Apple Cider Glaze: 1. While pork chops are baking, measure
sugar into a bowl and set aside.

2. In heavy 6-quart pot, combine apples cider, pectin, and grated
zests. Stir until pectin dissolves. Cook, stirring constantly, over
medium high heat until apples are soft and mixture comes to a boil,
about 5 minutes.

3. Add sugar. Stir until completely dissolved. Cook stirring
constantly, to a full rolling boil that cannot be stirred down. Boil
65 seconds, stirring constantly. Remove from heat.

4. Stir gently for 3 minutes. Strain 1 1/2 C to use as a warm glaze
for pork chops.

5. Ladle remaining hot gaze into 2 sterilized pint jars, leaving 1/4
inch headspace. Seal and refrigerate up to 2 months to use as jam on
toast and muffins.

To make Brown Wine Sauce: 1. When pork chops are done, remove chops
from oven. Keep pork chops warm on platter. Strain pan juices and
skim off fat. Measure 3 C pan juices.

2. Melt butter in skillet with reserved pork chop pan drippings. Stir
in flour until blended.

3. Whisk in pan juices from chops and wine. Cook over medium high heat
stirring constantly, until thickened and boiling. Reduce heat to
medium low and simmer 3 minutes, stirring occasionally.

To serve: 1. Ladle brown sauce onto 6 servings plates. Arrange a pork
chop in center of each plate. Spoon warm apple glaze over chops.

2. Garnish with sage and thyme sprigs.

Victoria/February/92 Scanned fixed by Di and Gary
Submitted By MICHAEL ORCHEKOWSKI On 11-21-94

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