Pork and Maple Apples

INGREDIENTS

1    tablespoon olive oil

4    pork loin chops at least ½ inch thick

1    cup apple juice, divided

2    medium cooking apples, cored, thinly sliced

1    small red onion, quartered, sliced thinly

4    cloves garlic, minced or sliced

2    tablespoons pure maple syrup

2    teaspoons dried thyme leaves

METHOD

In a large skillet, warm the olive oil over medium-high heat and add the pork chops. Brown the chops for 4 to 15 minutes, turning once. Add ½ cup of apple juice and reduce the heat to a simmer. . Cook the pork chops for 5 to 6 minutes or until an instant read thermometer reads 145  F degrees. Remove the pork from the skillet and cover to keep warm.

To the skillet, add the onions and garlic and cook for 4 to 5 minutes, stirring occasionally. Add the apples, maple syrup and thyme, stirring to combine. Add the ½ cup of apple juice and cook over medium heat until the apples are tender-crisp, about 6 to 7 minutes, or until most of the liquid has evaporated.

Remove the apples from the skillet with a slotted spoon to a serving bowl and place the pork chops back into the skillet. Rewarm the chops for 1 to 2 minutes and turn them once to coat with the remaining sauce. Serve with the apples.

Adapted from a recipe in Better Homes and Gardens  magazine