- 1 cup chopped walnuts
- 4 boneless center-cut pork chops (about 1 thick)
- 2 teaspoons chopped fresh thyme
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 2 granny smith apples, thinly sliced
- 1 cup hard cider*
- 1 cup heavy cream
- Place the walnuts in a saute pan set over medium heat. Dry toast the walnuts until fragrant, being careful to avoid burning, about 3-5 minutes. Set aside.
- Season the pork chops with salt and pepper. Rub both sides of each chop with fresh thyme.
- Heat the vegetable oil in a skillet over medium-high heat until shimmering. Add the seasoned pork to the pan and cook for 4-5 minutes per side until browned. Remove the pork from the pan and set aside.
- Add the butter to the skillet along with the minced shallots and apples. Saute over medium-high heat for 3-4 minutes, until the apples have softened. Pour the cider into the pan and continue to cook for 3 minutes to reduce the liquid. Add the cream and cook another 3-5 minutes until thick.
- Return the browned pork to the pan, turn the heat down to medium, and simmer until the pork is cooked through, about 4-6 minutes. Serve topped with the toasted walnuts.
Source: The Wanderlust Kitchen
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