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