Recipe: Appled Pork Chops

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.