Boneless Pork Chops With Sauteed Apples

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Pretty quick and quite elegant.

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Steps

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In nonstick 12-inch skillet over medium heat , in 2 teaspoons hot oil , cook onion until tender.

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Remove onion to small bowl.

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If using rosemary in place of the thyme , at this point , press one small spring onto one side of each chop.

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In same skillet over medium-high heat , cook pork chops 5 minutes , sprinkling with 1 / 2 teaspoon salt.

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Turn pork chops.

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Sprinkle with thyme if using in place of rosemary , pepper and 1 / 2 teaspoon salt.

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Cook 3 to 5 minutes longer or until pork just loses its pink color throughout.

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Remove pork chops to four warm dinner plates.

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Keep warm.

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Cut unpeeled apple into 1 / 4-inch-thick slices.

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In same skillet in remaining 2 teaspoons hot oil , brown apple slices.

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Sprinkle with sugar.

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Remove to plates with chops.

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In cup , mix apple juice and cornstarch.

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Stir apple-juice mixture and onions into skillet , stirring constantly until mixture boils.

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Boil 1 minute.

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Pour mixture over pork chops and apple slices.

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Read more: boneless pork chops with saut.

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Ingredients

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red onion, vegetable oil, boneless pork loin chops, salt, dried thyme leaves, fresh coarse ground black pepper, golden delicious apple, sugar, apple juice, cornstarch