Cinnamon Apple Chops

submitted by and thanks to Michael Cuddy

Serves 4. Prep: 5 minutes, Cook: 20 minutes.

4 Center cut, thick Porkchops or: 4 skinless, boneless, chicken
breasts.

1 medium sweet onion

1 Tbsp canola or other unflavored vegtable oil

1/2 C Apple Juice

2 Cinnamon Sticks

2 Tbsp Rum (dark or light)

2 Tbsp Brown Sugar or 1T Molasses

Salt & Pepper (to taste)

1 Tbsp butter (optional)

Preheat oven to 350 deg.

Salt and Pepper chops or chicken to taste. Pan fry, over medium-high
heat, in large skillet until browned on both sides (1-2 minutes a
side). Set meat aside, reserve drippings.

Slice onion into thin rings, and then one slice from the center to
make 'C' shapes which will straighten out while cooking into long,
thin strings.

Break cinnamon sticks in half and saute' over medium-low heat with
onions and meat drippings until onions are soft and just begin to turn
brown (7-9 minutes). Add a little more oil or 1T of butter if desired.
Add apple juice, brown sugar or molasses and rum to onions, cook until
boiling.

Put meat in a baking dish, pour apple juice on top. Pile 1/4 of the
onions on top of each piece of meat, and place 1/2 cinnamon stick on
top. Bake in oven for 20 minutes (10-15 for chicken), or until meat is
cooked. Be careful not to overcook chicken.

Remove meat from oven and remove to a plate (meat will finish cooking
for a few minutes). Pour sauce and drippings from baking dish back
into skillet. Cook, boiling over high heat until sauce begins to
thicken.

Pour sauce over chops, serve with whipped potatoes and sauteed
vegtables.