Thyme Pork Chops with Apple-Onion Sauce
If you grew up in the 1970s, The Brady Bunch was required television viewing. It is the story of a lovely lady bringing up 3 very lovely girls who meets a man named Brady who was bringing up 3 boys of his own. They knew that this group would some how form a family and that is how they became the Brady Bunch. I have seen every episode at least 3 or 4 times and have a few favorites: the multi part episode when the Brady's vacation in the Grand Canyon and Bobby and Cindy smuggle beans and franks in empty flashlights for the Indian boy Jimmy, the suspenseful episode when Marcia breaks her nose and has dates with 2 different boys on the same night, and the musical episode when the Brady kids compete as "The Silver Platters" in a television talent show. Oh the memories........
- Thyme Pork Chops with Apple-Onion Sauce
- Putting an updated twist on the classic Brady Bunch pork chops and applesauce recipe, I developed Thyme Rubbed Pork Chops with Apple-Shallot Sauce. Apples are one fruit which we always seem to have on hand at our house. Both crisp, tart Granny Smith and sweet and slightly soft Macintosh apples are two favorites that are readily available in the refrigerator fruit drawer. Pan sauteed pork chops are topped with a chunky apple and shallot sauce that gets a kick from Dijon mustard and Garam Masala (an Indian spice blend readily available at your local grocery store). A simple dish to prepare that packs a complex flavor wallop.
- Sit down to a family dinner of Thyme Rubbed Pork Chops with Apple-Shallot Sauce and then watch an episode or two of the The Brady Bunch. You will fall in love with the vintage show all over again.
- Thyme Rubbed Pork Chops with Apple-Shallot Sauce
- 4 (6 - ounce) pork chops, center cut and about 1-inch thick each
- 1 tablespoon fresh thyme
- salt and pepper
- 2 teaspoons olive oil
- 1 large apple, such as Braeburn or Rome, peeled, and chopped in large dice
- 2 shallots, sliced thin
- 1 garlic clove, chopped
- 1/2 cup chicken stock
- 1/4 cup white wine
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1/2 teaspoon Garam Masala
- Sprinkle pork chops with thyme, salt and pepper. Heat a saute pan over medium high heat and add oil. Add pork and saute on each side for about 4 - 5 minutes or until just cooked through. Transfer to a plate and tent with foil to keep warm.
- In the same pan, add the apple, shallot, and garlic. Saute, stirring occasionally, for 3 - 5 minutes or until the apples begin to just soften and the shallots are translucent. Stir in chicken stock, wine, honey, mustard, and Garam Masala. Continue cooking for an additional 3 - 5 minutes or until the sauce is slightly thickened. Season to taste with salt and pepper.
- To serve, top pork chops with apple-shallot sauce.