| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats/pork |
4 |
Servings |
INGREDIENTS
| 1 |
bn |
Thyme, fresh |
| 1/2 |
c |
Flour |
|
|
Salt and pepper |
| 8 |
|
Pork chops, extra-thin; trim excess fat |
| 2 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 2 |
md |
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
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