Ingredients
1/2 cup walnuts -- broken
4 pork loin chops -- each 1
1 inch thick
1 salt and freshly ground
1 pepper
1/3 cup apple juice
2 tbsp brandy
1 clove garlic -- minced
3/4 tsp fresh thyme -- finely
1 chopped
1/2 lb tart green apples -- cored
1 sliced 1/4
Directions
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
Servings: 4 servings
Pork With Apples & Toasted Walnuts Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bread; Breads; Breakfast; Fruit
The History of Recipes
Historians have tracked the existance of recipes far back into the far past, in fact as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that is, in the main part, these ancient recipes were just primitive hieroglyphic recipes for food preparation.
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We hope you enjoy this Pork With Apples & Toasted Walnuts recipe.
