| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | California | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Walnuts, broken |
| 4 | Pork loin chops, each 1 | |
| Inch thick | ||
| Salt and freshly ground | ||
| Pepper | ||
| 1/3 | c | Apple juice |
| 2 | T | Brandy |
| 1 | Clove garlic, minced | |
| 3/4 | t | Fresh thyme, finely |
| Chopped | ||
| 1/2 | lb | Tart green apples, cored |
| Sliced 1/4" |
INSTRUCTIONS
In a large, heavy skillet over high heat, toast walnuts 2 to 3 minutes, stirring frequently. Remove and set aside. 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. Add chops; brown quickly on both sides. Pour excess fat, if any, from skillet. Add apple juice, brandy, garlic, thyme, and apples to pan. 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. Stir walnuts into sauce in pan. Pour walnut-apple sauce over chops. Serve chops immediately. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 249
Calories From Fat: 110
Total Fat: 12.8g
Cholesterol: 61.4mg
Sodium: 127.6mg
Potassium: 545.6mg
Carbohydrates: 10.6g
Fiber: 2.6g
Sugar: 3.4g
Protein: 23.8g