You can use Calvados or applejack instead of vinegar to deglaze, but if you do, take the pan off the heat when you add the alcohol.
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Delicious and very easy to make. There's a ton of apples this year (2017) up here in northern Wisconsin, so we're trying every recipe we can find that uses them. I'm definitely going to be saving this one. I imagine it works just as well for pork chops, but we had some cutlets from the farm so this was perfect.
btw.... DEGLAZING is just:
1) Taking the cooked meat out of the pan.
2) Adding a liquid (apple cider vinegar in this recipe) to the still-hot pan
3) Scraping up all the bits of leftover meaty goodness.
4) Then use that as your sauce
Very good recipe. I'm surprised no one else has commented. Tasty, not hard, and a bit different from the normal "meat and potatoes" meal. Try it. I think even kids would like it as it has subtle tastes, not overpowering.
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