INGREDIENTS
4 pork chops, 1 1/2-inch thick
4 large New York Empire or Cortland apples,
cored, peeled and cut into wedges
2 teaspoons crushed dried thyme
1 1/2 teaspoons ground black pepper
1/2 teaspoon salt
6 tablespoons butter
3/4 cup sugar
DIRECTIONS
Pat chops dry. In small bowl mix together thyme, pepper and salt; season both sides of chops; set aside. In large heavy skillet melt the butter with the sugar over moderately high heat; add the apples and sauté for 30-40 minutes, until apples begin to brown. Turn apples, cook for 5 minutes more, until they are golden brown and the sauce is thickened. Remove from heat and keep warm.
Heat another heavy skillet over medium-high heat, brush with a little vegetable oil. Add chops and brown on onside, about 4 minutes; turn and brown other side, 4 minutes more. Keep turning chops every couple of minutes until just done (internal temperature will reach 155 degrees F).
Total cooking time for chops will be around 14-18 minutes. Serve chops with apples.
Makes 4 servings
Nutrition Facts
Calories 460 calories
Protein 31 grams
Fat 16 grams
Sodium 280 milligrams
Cholesterol 115 milligrams
Saturated Fat 8 grams
Carbohydrates 50 grams
Add Feedback