Pork with apples and toasted walnuts

Yield: 4 servings

Measure Ingredient
½ cup Walnuts -- broken
4 \N Pork loin chops -- each 1
\N \N Inch thick
\N \N Salt and freshly ground
\N \N Pepper
⅓ cup Apple juice
2 tablespoons Brandy
1 \N Clove garlic -- minced
¾ teaspoon Fresh thyme -- finely
\N \N Chopped
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

Similar recipes