Preparation:
Remove fat from pork chops. In a large, non-stick skillet, saute onion and mushrooms in olive oil. Remove. Brown chops in the oil. Dissolve bouillon granules in hot water. Add to skillet. Add sherry . Bring to a boil, cover, reduce heat. Simmer for 25 minutes. Add apples; simmer for 10 more minutes. Carefully remove everything from skillet to a serving dish except liquid. Thicken liquid with cornstarch. Pour over meat.
Serving Ideas : Serve with rice and sauteed cabbage |
