Shelly's Recipe

THE JACKPOT

Category: Pork - Chops and Steaks

4-8 (2”) pork chops, about 6 oz each

Marinade
1 ½ cups vegetable oil
1 carrot and celery rib, sliced
1 bay leaf
½ cup chopped onion
1 tsp finely minced garlic
1/3 cup chopped parsley
8 whole peppercorns
1/8 tsp thyme
¼ cup wine
1 tsp rosemary
3 ½ cups red wine

Combine marinade ingredients and bring to a boil. Cool to room temperature and add 2” portions of boneless pork loin. Turn to coat with marinade and refrigerate overnight.

Applejack sauce
1 (21 oz) can apple pie filling
2 tbsp cinnamon “red hots” candy
2 tbsp marinade
½ cup applejack or apple brandy
1 tbsp chicken base
2 cups water
¾ lb butter

Process pie filling in a food processor until smooth. Place in a sauce with remaining ingredients. Simmer until thick and syrupy. Whisk in butter. Broil 1 (2”) loin per person, until tender, about 8 minutes on each side. Tops with hot sauce.