Pork With Apples And Toasted Walnuts
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)