Yield: 4 Servings
|½ cup||Walnuts -- broken|
|4 \N||Pork loin chops -- each 1|
|\N \N||Inch thick|
|\N \N||Salt and freshly ground|
|⅓ cup||Apple juice|
|1 \N||Clove garlic -- minced|
|¾ teaspoon||Fresh thyme -- finely|
|½ pounds||Tart green apples -- cored;|
|\N \N||Sliced 1/4\"|
1. In a large, heavy skillet over high heat, toast walnuts 2 to 3 minutes, stirring frequently. Remove and set aside.
2. Season chops with salt and pepper to taste. Trim a piece of fat from the edge of one chop. In the same skillet over medium-high heat, heat fat until lightly browned, using a spoon to press and rub fat over bottom of skillet to grease it well. Discard fat and increase heat to high.
3. Add chops; brown quickly on both sides. Pour excess fat, if any, from skillet.
4. Add apple juice, brandy, garlic, thyme, and apples to pan.
5. Cover pan and cook over medium-low heat 5 to 8 minutes. To test for doneness, cut into a chop; it should be tender, juicy, and slightly pink. If pork is done and apples are still crunchy, remove pork to a platter and cover with foil to keep warm. Continue to cook apples until they are tender.
6. Stir walnuts into sauce in pan. Pour walnut-apple sauce over chops.
Serve chops immediately.
Recipe By : the California Culinary Academy