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Appled Pork Chops Source: Medford Mail Tribune Yield: 4 servings
2 tbsp olive oil 1 tsp dried thyme; crumbled 1/4 tsp salt 1/4 tsp pepper 4 loin or center-cut pork chops, about 6 oz each 2 medium tart green apples 1 tbsp butter 1 tsp cornstarch 1/2 cup bottled apple juice 1/3 cup half-and-half
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.
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