Ingredients

1/2 C. walnuts broken
4 pork loin chops each 1 inch thick
salt and freshly ground pepper
1/3 C. apple juice
2 Tbsp. brandy
1 clove garlic minced
3/4 tsp. fresh thyme finely chopped
1/2 pound tart green apples cored; sliced 1/4 inch

Cooking Instructions

In a large, heavy skillet over high heat, toast walnuts 2 to 3 minutes, stirring frequently. Remove and set aside. Season chops with salt and pepper to taste. Trim a piece of fat from the edge of one chop. In the same skillet over medium-high heat, heat fat until lightly browned, using a spoon to press and rub fat over bottom of skillet to grease it well. Discard fat and increase heat to high. Add chops; brown quickly on both sides. Pour excess fat, if any, from skillet. Add apple juice, brandy, garlic, thyme, and apples to pan. Cover pan and cook over medium-low heat for 5 to 8 minutes. To test for doneness, cut into a chop; it should be tender, juicy, and slightly pink. If pork is done and apples are still crunchy, remove pork to a platter and cover with foil to keep warm. Continue to cook apples until they are tender. Stir walnuts into sauce in pan. Pour walnut-apple sauce over chops. Serve chops immediately.
 
 
"For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)