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 to taste
2 Tbsp butter
4 boneless (loin) pork chops
plenty of fresh-ground pepper
a splash of lemon juice or white wine.
a glug (1-2 T?) of maple syrup.
cooked egg noodles.
Gently saute the apples, onion, lemon, garlic, and seasonings in
butter. Do not let scorch, or garlic will be bitter. Apples should
be tender. Set aside. Add the pork chops to the skillet:. Season
with plenty of 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 maple syrup. Cook over low heat
a few minutes, until pork is done. If desired, thicken with a
little cornstarch mixed in a little cold water. Adjust seasonings.
It usually needs a little more salt. Serve over cooked egg noodles.