Recipe(tried): Pork Loin Chops with Apple Brandy Sauce

Pork Tenderloin Chops with Apple Brandy Sauce

Four double cut pork tenderloin chops (approx. 10 ozs each).
OR: A 1&1/2 lb pork tenderloin cut into four 1 1/2 inch fillets.
2 tblsp real butter
2 golden delicious apples, peeled, cored, & sliced
1/2 tsp salt
1/4 c. low sodium chicken broth
1/2 c. whipping cream
1/4 c. apple brandy
Pinch of dried thyme

In large skillet add butter and saute apples until softened and browned (approx. 2 min).
Remove to a dish and set aside.
Put pork fillets into same pan and cook on high heat for 3 minutes per side. Do not overcook or fillets will be tough and lose their taste.
Remove to a plate and set aside.
Pour excess butter out of pan. In same pan add the rest of the ingredients.
Bring to a boil, stirring occasionally, for 3 min.
Sauce will reduce to about 1/2 cup.
Add the pork fillets, apples, and any liquid on the plates. Continue to cook for 1 to 2 minutes until pork and apples are heated.
Remove pork onto a heated platter and lay the apples to one side of them.
Continue reducing sauce to a tan color and a thicker consistency. Add a splash more cream if it evaporates too rapidly.
Ladle sauce over pork fillets and serve at once.