Appled pork chops
4 servings
Ingredients
| Quantity | 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 |
Directions
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