Skip to main content
shipping schedule

Meal Search


Send a Meal Blog

Sunday, September 30 2018

Wine, apples, thyme ... you can see where this is going deliciousness. This pork chop dinner is filled with tons of protein and has just the right amount of sugar and spice. 

4 - 8 ounces bone-in pork loin chops, cut 3/4 inch thick and trimmed
2 - teaspoons canola oil
1 - tablespoon Sugar and Spice Rub
1 - tablespoon canola oil
1/4 - cup dry white wine
2 - cups thinly sliced Granny Smith apples
1/2 - cup reduced-sodium chicken broth
Fresh thyme sprigs

Brush both sides of chops with the 2 teaspoons oil. Sprinkle Sugar and Spice Rub over chops; rub in with your fingers. Cover and chill 1 hour.

In a large skillet heat the 1 tablespoon oil over medium-high heat. Add chops; cook 10 to 12 minutes or until a thermometer registers 145 degrees F, turning once. Remove chops; cover to keep warm.

Add wine to skillet, stirring to scrape up browned bits. Add apples, broth, and 1 sprig of thyme. Bring to boiling; reduce heat. Simmer, covered, 3 minutes or just until apples are tender. Using a slotted spoon, remove apples; cover to keep warm.

Bring broth mixture in skillet to boiling. Boil, uncovered, 5 minutes or until liquid is reduced by half. Return chops and apples to skillet; heat through. Top with additional thyme sprigs.

Accompany this classic combination with steamed thin green beans topped with toasted sliced almonds.

Posted by: AT 02:16 am   |  Permalink   |  Email