Yield: 4 servings
|2 tablespoons||Olive Oil|
|1 teaspoon||Dried Thyme; crumbled|
|4||Loin or Center-Cut Pork Chops, about 6 oz each|
|2 mediums||Tart Green Apples|
|½ cup||Bottled Apple Juice|
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