Preparation:
rinse chops well, pat dry combine 3 tablespoons flour, salt, and pepper dredge chops in seasoned flour and pat to remove excess heat butter in a skillet, over a moderate flame add onions and saute for 6-8 minutes, until golden remove with a slotted spoon, set aside add chops and brown well on both sides remove from pan, and set aside whisk remaining 2 tablespoon flour into pan drippings heat and stir until bubbly, without browning reduce flame to medium gradually whisk in cream and cider heat and whisk until bubbly stir in onions place chops into a saucepot, in a single layer top with apple slices sprinkle with ground mace cover and simmer for 15 minutes, over a medium-low flame remove to a serving platter serve hot |
