Total Calories: 430
1 Pat the meat dry with paper towels. Sprinkle the chops on both sides with the salt, pepper, and rosemary.
2 In a large heavy skillet, melt the butter over medium heat. Add the chops and cook until they are nicely browned on one side, about 2 minutes. Turn the chops over with tongs and brown on the other side, about 2 minutes more.
3 Scatter the apples around the chops and pour in the broth. Cover the skillet and turn the heat to low. Cook about 5 to 10 minutes, turning the chops once, until they are tender and just slightly pink when cut near the bone. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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