The greatest thing about having herbs in your garden is actually finding a way to use them. This recipe caught my eye years ago when I first started growing herbs and I make it every year when thyme is full in the garden. The recipe source is Martha Stewart's Quick Cook 1983.
1/2 cup flour
salt and pepper to taste
8 extra-thin (1/2-inch thick) loin pork chops
4 tablespoons of butter
4 Tablespoons of olive oil
16 sprigs fresh thyme, or 2 tablespoons dried thyme
2 Apples (Martha suggests Granny Smith or McIntosh) peeled, cut in 1/4-inch slices
(I used 4 apples and I will use any variety I have on hand. These apples were Jonagold, they are fantastic cooked like this.)
- Combine the flour with salt and pepper. Lightly dredge the pork chops in the flour.
- Heat half the butter and oil in a large skillet. Saute' 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.
Here is a picture of my pork chops. I brown them on one side and before I turn them over I will put the thyme under the chop.
Here the thyme is under the chop. This prevents the flour coating from sticking and it gives the chop a great flavor.
3. Add remaining oil and butter to the skillet and cook the rest of the chops the same way. Remove them and keep warm.
4. Using the same skillet, saute' the apples for 2-4 minutes, or until soft but not mushy.
Arrange the chops and apples on a serving dish.
I will link this to Foodie Friday at Designs by Gollum.
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