Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Trapper Estate in Garland, Texas in 1987. Also among the collection from the Stinson Estate in Fort Worth, Texas in 1992

Ingredients Edit

Directions Edit

  1. Sprinkle pork chops lightly with salt then dredge in flour.
  2. Heat oil in a heavy skillet then brown chops on both sides.
  3. Remove from skillet and drain off drippings reserving 1 tablespoon in skillet.
  4. Return chops to skillet and top with apples, brown sugar and syrup.
  5. Cover and simmer 40 minutes.
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