Pat chops dry. In small bowl mix together thyme, pepper and salt; season both sides of chops; set aside. In large heavy skillet melt the butter with the sugar over moderately high heat; add the apples and saut for 30-40 minutes, until apples begin to brown. Turn apples, cook for 5 minutes more, until they are golden brown and the sauce is thickened. Remove from heat and keep warm. Heat another heavy skillet over medium-high heat, brush with a little vegetable oil. Add chops and brown on onside, about 4 minutes; turn and brown other side, 4 minutes more. Keep turning chops every couple of minutes until just done (internal temperature will reach 155 degrees F.). Total cooking time for chops will be around 14-18 minutes. Serve chops with apples.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (359g)|
|Recipe Makes: 4|
|Calories from Fat: 160 (23%)|
|Amt Per Serving||% DV|
|Total Fat 17.7g||24 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 45.8mg||14 %|
|Sodium 125.8mg||4 %|
|Potassium 269.4mg||7 %|
|Total Carbohydrate 144.6g||43 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 138.7g|
|Protein 1g||1 %|
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Calories per serving: 709
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