| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats/pork | 4 | Servings | |
INGREDIENTS
| 1 | Thyme, fresh | |
| 1/2 | c | Flour |
| Salt and pepper | ||
| 8 | Pork chops, extra-thin trim | |
| excess fat | ||
| 2 | T | Butter |
| 2 | T | Olive oil |
| 2 | Tart apples, such as Granny | |
| smiths thinnly sliced |
INSTRUCTIONS
Pill half the thyme off the woody stems. Mince. Combine with flour, salt and pepper. Stir to mix. Dredge pork chops in flour-mixture. HEat butter and olive oil on medium high heat in a large skillet. When butter has melted, shake the skillet to mix butter and oil. Add pork chops in a single layer. Saute for 3-5 minutes on each side, turning with tongs. When you turn the chops the first time, use spatula to carefully press 2 to 3 single sprigs of thyme into meat. Arrange chops on heated platter. Add apples to skillet. Saute medium-high heat, tossing occasionally, for 2 to 4 minutes. Arrange sauteed apples on top of chops. Serve immediately. Nutritional info per serving: 400 cal; 34 g pro, 7g carb, 9g fat (34%) Source: Miami Herald, 2/29/96 formatted by Lisa Crawford, 3/16/96 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 167
Calories From Fat: 112
Total Fat: 12.7g
Cholesterol: 15.3mg
Sodium: 1.2mg
Potassium: 18.5mg
Carbohydrates: 11.9g
Fiber: <1g
Sugar: <1g
Protein: 1.7g