Thyme Rubbed Pork Chops with Apple-Shallot Sauce

 

4 (6 – ounce) pork chops, center cut and about 1-inch thick each

1 T. fresh thyme

salt and pepper

2 tsp. olive oil

 

1 large apple, such as Braeburn or Rome, peeled, and chopped in large dice

2 shallots, sliced thin

1 garlic clove, chopped

1/2 cup chicken stock

1/4 cup white wine

2 tsp. honey

2 tsp. Dijon mustard

1/2 tsp. Garam Masala

 

Sprinkle pork chops with thyme, salt and pepper.  Heat a sauté pan over medium high heat and add oil.  Add pork and sauté on each side for about 4 – 5 minutes or until just cooked through.  Transfer to a plate and tent with foil to keep warm. In the same pan, add the apple, shallot, and garlic.  Sauté, stirring occasionally, for 3 – 5 minutes or until the apples begin to just soften and the shallots are translucent.  Stir in chicken stock, wine, honey, mustard, and Garam Masala.  Continue cooking for an additional 3 – 5 minutes or until the sauce is slightly thickened.  Season to taste with salt and pepper. To serve, top pork chops with apple-shallot sauce.