Name: Pork Chops with Apple Sauce
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1/2 cup Calvados brandy; 2 tablespoons fresh thyme, chopped; 2 bay leaves; Salt and pepper, to taste; 4 double-cut pork loin chops, 1 1/2 to 2 inches thick (bone in); 2 tablespoons butter; 2 tablespoons olive oil; 1 bunch fresh flat-leaf parsley, chopped; 1 bunch fresh thyme, chopped; 4 Granny Smith apples, peeled, cored and sliced; 1 cup brown sauce, prepared or chicken broth; 1/4 cup cider vinegar

Directions

In a shallow pan, pour marinade over pork chops and marinate for 1 hour.
Remove the meat from the marinade and drain off the excess. In a skillet over high heat, pan-sear the pork chops on both sides in butter and oil to seal in juices. Sprinkle with a handful of fresh chopped parsley and thyme; season with salt and pepper. They should be well browned on the outside and pink in the center. Transfer the pork chops to a roasting pan, place in a single layer and set aside.
In the same skillet, saute apples in a bit more butter and oil, add more parsley and thyme. Deglaze the pan with brandy. Pour in brown sauce and cider vinegar to create a pan sauce. Spoon the apple sauce over the pork chops. Sprinkle with more chopped herbs and salt and pepper.
Roast in a preheated 325 degree oven for 15 to 20 minutes. A meat thermometer inserted into the pork should read 155 degrees F.

Pork Chops with Apple Sauce

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