* Exported from MasterCook *

Pork with Apples and Toasted Walnuts

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Main Course

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup walnuts -- broken
4 pork loin chops -- each 1 inch thick
salt and freshly ground pepper
1/3 cup apple juice
2 tablespoons brandy
1 clove garlic -- minced
3/4 teaspoon fresh thyme -- finely chopped
1/2 pound tart green apples -- cored; sliced 1/4"

1. In a large, heavy skillet over high heat, toast walnuts 2 to 3
minutes, stirring frequently. Remove and set aside.

2. 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.

3. Add chops; brown quickly on both sides. Pour excess fat, if any,
from skillet.

4. Add apple juice, brandy, garlic, thyme, and apples to pan.

5. Cover pan and cook over medium-low heat 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.

6. Stir walnuts into sauce in pan. Pour walnut-apple sauce over
chops. Serve chops immediately.

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NOTES : The key to cooking pork is not to overcook it. Although it
must be thoroughly done, you need only cook it till the juices
run clear, with no pink coloration (an internal temperature of
165 degrees F), which means the chops will still be juicy and,
flavorful.

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