1/4 cup flour
1/2 teaspoon paprika
a dash of salt
1/4 teaspoon white pepper
8 center cut pork medallions (at least 1/2 inch thick)
vegetable oil
3 apples
2 cups apple juice
3 tablespoons brown sugar
1/2 teaspoon allspice
In a shallow bowl or pie plate, combine first four ingredients. Dredge pork medallions in the flour mixture. Save remaining flour mixture for use later.
Brown pork in vegetable oil and place in a baking dish.
Core and peel apples and cut into rings. Place a layer of rings on pork. Pour 1 cup of apple juice over apples and pork. Combine brown sugar and allspice and sprinkle over apples.
Bake, uncovered for 40 to 45 minutes, or until chops are no longer pink. Place pork and apples on a serving platter and keep warm. Reserve pan drippings.
In a saucepan, combine pan drippings and about 2 tablespoons of flour and about 1 cup of apple juice. Cook over medium heat, stirring frequently, until sauce thickens. Pour warm sauce over pork and serve immediately.
