INGREDIENTS

½ cup all-purpose flour

Salt and pepper

8 extra-thin pork chops

4 Tbsp butter, divided

4 Tbsp olive oil, divided

½ cup chopped fresh savory leaves

2 Granny Smith apples, unpeeled, cut in ¼-inch slices

Preparation; Serves 4

Season the flour with salt and pepper. Lightly dredge the pork chops in the flour. Heat half the butter and oil in a large skillet. Cook half the chops for 5 minutes on each side. While the chops are cooking, put some of the savory under each chop so the herb will adhere to the meat. Remove the chops and keep warm.

Add the remaining oil and butter to the skillet and cook the rest of the chops the same way. Remove them and keep warm. Using the same skillet, sauté the apples for 2 to 4 minutes or until just tender. Arrange the chops and apples on a serving dish. Serve with wild rice or mashed potatoes.