Monday, August 18, 2008

Thyme Sautéed Pork Chops with Apple Slices

What could be easier than sautéed pork chops and apples? I love the taste of warm apples and they're a perfect complement to pork. These were so incredibly simple and dinner was on the table in under 30 minutes. And I only had one dirty pan to clean after I made these. I love that!

If you don't have fresh thyme, just substitute in some of the dried kind. Be sure to use thin pork chops or else you'll find yourself waiting too long for these to cook all the way through. Pair the pork with a vegetable and bread, and you're good to go!

Thyme-Sautéed Pork Chops with Apple Slices
(from The Martha Stewart Cookbook)

1/2 cup all-purpose flour
Coarse kosher salt and freshly ground pepper to taste
8 thin (1/2-inch-thick) loin pork chops
4 Tbsp. (1/2 stick) unsalted butter
4 Tbsp. olive oil
16 sprigs of fresh thyme, or 2 Tbsp. dried thyme
2 Granny Smith or McIntosh apples, unpeeled, cut into 1/4-inch slices

1. Season the flour with salt and pepper. Lightly dredge the pork chops in the flour. Heat half the butter and oil in a large skillet. Sauté half the chops for 5 minutes on each side. While the chops are cooking, put some of the thyme under each chop so the herb will stick to the meat. Remove the chops and keep warm.

2. Add the remaining oil and butter to the skillet and cook the rest of the chops the same way. Remove them and keep warm.

3. Using the same skillet, sauté the apples for 2 to 4 minutes, or until soft but not mushy. Arrange the chops and apples on a serving dish.

Makes 4 to 6 servings.

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