PORK CHOPS WITH THYME AND APPLES

By Shirl

Ingredients

• I bunch fresh thyme (about 10 large sprigs or 20 smaller sprigs), divided use
• 1/2 cup flour
• Salt and pepper to taste
• 8 extra thin pork chops, trimmed of excess fat
• 2 tbs. butter
• 2 tbs. Olive oil
• 2 medium tart apples, thinly sliced

Preparation

Step 1

Pull half the thyme off the woody stems. Mince. Combined with flour, salt and pepper. Stir to mix. Dredge pork chops in flour mixture. Heat butter and olive oil on medium-high heat in a large skillet.
When butter has melted, shake the handle of the skillet to mix butter and oil. Add chops in a single layer. Saute 3 to 5 minutes on each side, turning with tongs. When you turn the chops the first time, use a spatula to press 2 or 3 single sprigs of thyme on top and press to adhere to meat. Arrange chops on heated platter. Do not wash skillet. Add apples to skillet. Saute on medium-high heat for 2 to 4 minutes. Arrange sauteed apples on top of chops. Serve immediately. Note: 1 serve with homemade applesauce instead of cooked apples.