Pork Chops With Apples and Sweet and Sour Sauce

• 8 1/2-inch-thick loin rib pork chops, about 2 3/4 pounds (see note)
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 cooking apples such as Granny Smiths, about 1 pound
• 1/4 cup flour
• 2 tablespoons corn, peanut or vegetable oil
• 2 tablespoons finely chopped shallots
• 2 tablespoons red-wine vinegar
• 3/4 cup fresh or canned chicken broth
• 1 tablespoon honey
• 1 teaspoon tomato paste

1. Sprinkle the chops with salt and pepper to taste.
2. Set aside.
3. Cut each apple into quarters.
4. Peel the quarters, and discard the core of each.
5. Dredge the chops in flour.
6. Heat the oil in a large heavy skillet, and add the chops.
7. Cook until well browned on one side, about 5 minutes.
8. Turn the chops, and continue cooking about 5 minutes.
9. Remove the chops, and add the quartered apples.
10. Cook about 2 minutes, turning the apples often.
11. Remove the apples, and pour off the fat from the skillet.
12. Add the shallots and vinegar and cook briefly, stirring with a wooden spoon.
13. Add the broth and honey.
14. Cook about 1 minute, and stir in the tomato paste.
15. Return the chops and apples to the skillet.
16. Bring the sauce to a boil, spoon the sauce over the chops, and cover closely.
17. Cook 10 minutes.
18. Transfer the chops and apples to a serving dish, and pour the sauce over.

loin, salt, freshly ground pepper, cooking apples, flour, corn, shallots, redwine vinegar, chicken broth, honey, tomato paste

Taken from cooking.nytimes.com/recipes/2866 (may not work)