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.