INGREDIENTS

INSTRUCTIONS

Heat olive oil in a large skillet over medium-high heat. Season the
pork on both sides with salt and pepper. Place 2 sprigs thyme on each
pork chop and add to the skillet. Saute until browned, about 3 to 5
minutes. Turn the chops over and squeeze the juice from half an  orange
over the pork. Reduce the heat to medium and squeeze the  remaining
orange half over the pork. Cover and continue cooking until  an instant
read thermometer reads 160 degrees, about 10 to 15  minutes. Remove to
a platter and cover to keep warm. Remove skillet  from the heat, and
add the cognac (this prevents flare-ups). Return  the skillet to medium
heat, and cook for about 1 minute. Add the  apples, and cook until
caramelized and tender, about 5 to 7 minutes.  Season with salt and
pepper to taste, and sprinkle with sugar. Stir  well to coat the
apples. Serve immediately with the pork chop and  sauteed cabbage.
SAUTEED CABBAGE: Heat the clarified butter in a  large skillet over
medium heat. Add the garlic and cook until  fragrant, about 30 to 45
seconds. Add the caraway seeds and toast  lightly, stirring constantly
until aromatic, about 30 to 45 seconds.  Add the cabbage, reduce the
heat to medium-low and season with salt  and pepper. Cook until soft
and golden, about 10 to 15 minutes.  Adjust seasonings, and serve
immediately. Makes 4 servings.  Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted  for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"  Per serving: 118 Calories (kcal); 10g Total
Fat; (77% calories from  fat); 1g Protein; 6g Carbohydrate; 16mg
Cholesterol; 1mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Vegetable; 0 Fruit; 2 Fat;  0 Other Carbohydrates  Recipe by: Martha
Stewart  Converted by MM_Buster v2.0n.

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