I threw the brown sugar, cinnamon, butter and sherry in the cast iron skillet AFTER I browned the chops to grab those little bits in the bottom of the pan. The sauce seemed thin to me, so I threw in another quarter cup of brown sugar and a couple more healthy pats of butter. The end result was fantastic. Next time, I'd use another apple or two because we were fighting over the apples that were left and there weren't any to go in the foil with the last remaining pork chop and I'd also double the cinnamon.
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I threw the brown sugar, cinnamon, butter and sherry in the cast iron skillet AFTER I browned...