Appled pork chops

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive Oil
1 teaspoon Dried Thyme; crumbled
¼ teaspoon Salt
¼ teaspoon Pepper
4 Loin or Center-Cut Pork Chops, about 6 oz each
2 mediums Tart Green Apples
1 tablespoon Butter
1 teaspoon Cornstarch
½ cup Bottled Apple Juice
⅓ cup Half-And-Half

Put oil, thyme, salt and pepper in a shallow glass dish. Coat chops on both sides and let stand for 15 minutes while you core and thinly slice apples. In a large skillet, cook chops with marinade over moderately high heat, about 3 minutes on each side or until juices run clear. Transfer to a serving platter and keep warm in a low oven.

Reduce heat to moderate and add butter to skillet. Add apples and cook about 2 minutes, turning once. Add apples to serving platter and keep warm. Mix cornstarch, apple juice and half-and-half in a small bowl until smooth. Stir into skillet drippings and bring to a boil. Reduce heat and stir until slightly thickened; pour over pork and apples and serve. Great with mashed potatoes, rice or plain cooked pasta.

Source: Medford Mail Tribune Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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