Thick Cut Iowa Chops with Apples
Servings and Ingredients
|2||thick cut bone-in Iowa pork chops|
|Hy-Vee salt and Hy-Vee black pepper, to taste|
|1 tbsp.||Hy-Vee Select olive oil|
|¾ c.||Hy-Vee apple juice|
|2||apples, cored and thinly sliced|
|1 tsp.||Hy-Vee thyme|
- Season pork chops with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Cook pork chops 10 to 12 minutes, turning once halfway through cooking, or until internal temperature of pork reaches 145. Transfer pork chops to a plate, cover and keep warm.
- Slowly add apple juice to skillet, scraping up any browned bits from bottom of skillet. Add apple slices and thyme. Bring to a boil; reduce heat and simmer, covered, about 3 minutes or until apples are tender.
- Using a slotted spoon, transfer apples to a small bowl; cover and keep warm. Bring broth mixture in skillet to boiling. Boil 3 to 5 minutes or until liquid is reduced by half. Return chops and apples to skillet; heat through.
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