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Pork Chops with Thyme and Apples

1 bn Thyme, fresh
1/2 c Flour
Salt and pepper
8 Pork chops, extra-thin; trim excess fat
2 tb Butter
2 tb Olive oil
2 md Tart apples, such as Granny smiths; thinnly sliced


Pill half the thyme off the woody stems. Mince. Combine with flour, salt and pepper. Stir to mix. Dredge pork chops in flour-mixture. HEat butter and olive oil on medium high heat in a large skillet. When butter has melted, shake the skillet to mix butter and oil. Add pork chops in a single layer. Saute for 3-5 minutes on each side, turning with tongs. When you turn the chops the first time, use spatula to carefully press 2 to 3 single sprigs of thyme into meat. Arrange chops on heated platter. Add apples to skillet. Saute medium-high heat, tossing occasionally, for 2 to 4 minutes. Arrange sauteed apples on top of chops. Serve immediately.




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