Apples are the talk of my table these days.

  Just when I think I’ve done every recipe possible using apples, I came up with the following!

4 small cooking apples-such as Ginger Gold
3 teaspoons unsalted butter, melted
2 teaspoons chopped, fresh rosemary
1/8 cup apricot preserves
1 teaspoon Worcestershire sauce
1 teaspoon chopped, fresh sage
4 1/2 inch, bone- in loin pork chops
1 Tablespoon unsalted butter
 salt and pepper to taste

Preheat oven to 400 degrees F.  
Mix preserves, 1/3 cup water, Worcestershire sauce, and sage in a large bowl.  Pierce the chops with a fork, all over and add to the bowl.  Marinate while apples are baking.
Combine, 3 teaspoons melted butter with rosemary. Core apples and cut in half.  Place in a baking dish and pour rosemary butter evenly over them.  Bake about 25-30 minutes until apples are soft but not mushy.  
Remove pork from the marinade  and reserve marinade.  Arrange chops on a wire rack set in a baking sheet and season with salt and pepper.  Broil until cooked through - about 4 minutes.   Chops should be slightly pink on the inside. Let rest, covered with foil for 5-6 minutes.  
Place reserved marinade in a saucepan and bring to a simmer.  Cook about 3 minutes until thickened.  Whisk in one Tablespoon of butter. Drizzle over the chops.  Serve with the apples, salad or slaw  and soft polenta.

Dunham's Sports

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