4 loin pork chops
2 firm cooking apples
1 tbsp. butter
1 tbsp. chopped shallots
3/4 c. heavy cream
2 tbsp. sherry
1 tbsp. white wine
Salt, pepper to taste
1 tbsp. apple juice (optional)

Trim fat from chops. sprinkle with salt and pepper. Peel apples, core, and cut into 8ths or 12ths. Heat large skillet, add chops and cook 8 minutes until nicely browned. Turn and cook additional 12 to 15 minutes. Remove and keep warm. Pour off all fat from pan. Heat butter in pan for 2 minutes. Add apples and shallots, cook briefly. Add the liquors, cook briefly. Add cream and bring to boil for about 1 minute. Add salt and pepper to taste. Pour sauce over chops.