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Thyme Rubbed Pork Chops with Apple-Shallot Sauce<\/p>\nThyme Rubbed Pork Chops with Apple-Shallot Sauce<\/p>\n
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4 (6 – ounce) pork chops, center cut and about 1-inch thick each<\/p>\n
1 T. fresh thyme<\/p>\n
salt and pepper<\/p>\n
2 tsp. olive oil<\/p>\n
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1 large apple, such as Braeburn or Rome, peeled, and chopped in large dice<\/p>\n
2 shallots, sliced thin<\/p>\n
1 garlic clove, chopped<\/p>\n
1\/2 cup chicken stock<\/p>\n
1\/4 cup white wine<\/p>\n
2 tsp. honey<\/p>\n
2 tsp. Dijon mustard<\/p>\n
1\/2 tsp. Garam Masala<\/p>\n
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Sprinkle pork chops with thyme, salt and pepper.\u00a0 Heat a saut\u00e9 pan over medium high heat and add oil.\u00a0 Add pork and saut\u00e9 on each side for about 4 – 5 minutes or until just cooked through.\u00a0 Transfer to a plate and tent with foil to keep warm. In the same pan, add the apple, shallot, and garlic.\u00a0 Saut\u00e9, stirring occasionally, for 3 – 5 minutes or until the apples begin to just soften and the shallots are translucent.\u00a0 Stir in chicken stock, wine, honey, mustard, and Garam Masala.\u00a0 Continue cooking for an additional 3 – 5 minutes or until the sauce is slightly thickened.\u00a0 Season to taste with salt and pepper. To serve, top pork chops with apple-shallot sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"
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,…<\/p>\n