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With a fruity apricot, raisin and apple topping, these tender chops are special enough to serve to company, yet simple enough to fix anytime. The best part is that the apples don't have to be peeledjust core and slice, and you're ready to go. Kathleen Harris
This recipe is:
Originally published as Pork Chops with Apple Rings in
July/August 1998, p31
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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