Wednesday, April 3, 2013

Thyme Pork Chops with Quick Cooked Apples

I'm on a quick meal kick!

I've been rushing home to make a quick dinner so I can go outside and play!  The weather outside is gorgeous right now.  Spring has sprung in Southern California and the evenings are cool and nice.  So what better way to enjoy the extra daylight hours that by going outside and walking.  

I usually take a nice long walk in the park and watch the kids play soccer, dogs chasing balls, and I've even seen some guys practicing fly fishing!  So a quick meal is in order so I can get outside, take in the fresh air, exercise, and discover new sites.

I was inspired to make this meal that I saw in a Clean Eating magazine.  They actually were plugging this dish as a breakfast (southern comfort food) dish, but I spotted pork chops and immediately thought dinner.  Apples and pork go well together, and this version of a semi-steamed apple is just perfect along side some pork chops spiced up with thyme.  Thyme being one of my favorite herbs, I use it quite often.  Fresh thyme is readily available from the store however, in this dish dried thyme works just great. 

The magazine used bone in chops, but use what you have. I used some nice thick boneless pork loin chops, they turned out juicy and tender. For the apples it's best to use a soft apples since it cooks and softens in a short cooking time. Red Delicious apples are a good choice.

This dish can be made in 20 minutes. Love that! More time for me and the great outdoors. It's healthy, tasty, and easy to make. You only need a few ingredient and it satisfies your tummy and your senses. Warm cinnamon anyone? Yum!

Hope you give this a try.  Come back and let me know what you think.

Thyme Pork Chops with Quick Cooked Apples

Adapted from Clean Eating

Serves: 4

Time: 20 minutes


1/2 t dried thyme

1/2 t onion powder

1/4 t salt

1/4 t black pepper

1 t canola oil

4 boneless pork loin chops


2 tsp ground cinnamon

4 tsp raisins, cut in half

2 small Red Delicious apples halved, cored and skin pierced several times

1/4 c chopped unsalted pecan pieces

2 t honey

1/2 t vanilla

In a small bowl, combine thyme, onion powder, salt and pepper.   Heat the oil in a large nonstick skillet on medium-high. Season both sides of pork chops with spice mixture and cook in skillet for 4 to 5 minutes per side or until barely pink in center.

Meanwhile, prepare apples: In a small bowl, whisk together 4 tablespoons water and cinnamon and pour into a medium nonstick skillet. Sprinkle raisins evenly over top, then place apples, cut-sides-down, in skillet. Bring to a boil over medium-high heat and immediately reduce heat, cover and simmer for 4 minutes or until apples are just tender when pierced with a fork.

Remove only apples from skillet and place, cut-sides-up, on a serving platter. Stir pecans, honey, and vanilla into skillet and spoon mixture over top of each apple half, dividing evenly. Serve with pork chops. 

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