- 1/4lb butter
- 4 boneless pork loin chops
- 1 teaspoon chopped fresh thyme
- 1 large onion, sliced into thin rings
- 1 clove garlic, crushed
- 1 Cox apple, cored and cut into thick rings
- 1 red apple, cored and cut into rings
- 1 teaspoon white sugar
- salt and pepper to taste
- 1 1/8 cups dry cider
- 3 tablespoons heavy cream
- Preheat oven to 375 degrees F (190 degrees C).
- In a large heavy skillet, over medium-high heat, melt half of the butter. Fry the pork chops on both sides until a nice golden colour. Transfer the chops to a 2 quart casserole dish with a lid, and sprinkle with thyme.
- Melt the remaining butter in the pan, and fry the onion and garlic until tender. Transfer them to the casserole dish. Fry the apple rings in the pan for a few seconds on each side to give them colour, then remove to the casserole dish. Sprinkle with sugar.
- Spoon any excess fat from the frying pan and pour in the apple cider. Stir to remove any flavourful bits from the bottom. Bring the mixture to a simmer, then pour over the pork chops and apples in the dish. Season with salt and pepper.
- Bake the casserole, covered for 30 to 40 minutes, or until the pork chops are cooked through. Remove the pork chops and apples to a serving platter and stir the cream into the juices. Serve sauce over pork chops.