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Print this Recipe    Pork with Apples

3 med Granny Smith apples, peeled, cored, quartered, and sliced
1 small Vidalia onion, halved and sliced thin
2 Tbsp lemon juice
1 clove garlic, sliced thin
1 heaping tsp dried thyme, or 1 tsp fresh thyme
1/2 tsp powdered ginger
salt and pepper to taste
2 Tbsp butter

Gently saute all of the above with. Do not let scorch, or
garlic will be bitter. Apples should be tender.
Set all aside, and add to skillet:

4 boneless (loin) pork chops
plenty of fresh-ground pepper

Sautee on both sides until mostly done. Remove from heat, slice into 1/4"
thick strips. Meanwhile, deglaze the pan with

a splash of lemon juice or white wine.

Return meat and apple mixture to pan, along with

a glug (1-2 T?) of maple syrup.

Cook over low heat a few minutes, until pork is done.
If desired, thicken with a little cornstarch. Adjust seasonings-- usually
needs a little more salt.
Serve over egg noodles.

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