| 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 | tb | Brandy |
| 1 | Clove garlic — minced | |
| 3/4 | ts | Fresh thyme — finely |
| Chopped | ||
| 1/2 | lb | Tart green apples — cored; |
| Sliced 1/4" |
INSTRUCTIONS
1. In a large, heavy skillet over high heat, toast walnuts 2 to 3 minutes, stirring frequently. Remove and set aside. 2. 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. 3. Add chops; brown quickly on both sides. Pour excess fat, if any, from skillet. 4. Add apple juice, brandy, garlic, thyme, and apples to pan. 5. 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. 6. 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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