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Appled Pork Chops

2 tb Olive Oil
1 ts Dried Thyme; crumbled
1/4 ts Salt
1/4 ts Pepper
4 Loin or Center-Cut Pork Chops, about 6 oz each
2 md Tart Green Apples
1 tb Butter
1 ts Cornstarch
1/2 c Bottled Apple Juice
1/3 c 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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