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Trim fat from chops and let stand at room temperature.
In a large cold skillet, place apples, water, and 1 ounce of the brandy. Sprinkle with mace, nutmeg, and salt and pepper, then stir in the honey. Cover pan and place over low heat. Simmer for 15 minutes.
Uncover, push apple mixture to outer edges of pan, and add pork chops. Cook chops over medium heat for 15 minutes, then turn and cook for another 15 minutes. If not brown, increase heat and cook a few minutes longer. Remove browned chops to hot platter.
Add second ounce of brandy to sauce, stir well, and pour over chops.
Serve with buttered broccoli, mashed sweet potatoes, and a chilled Sauterne wine.