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This entry was posted on September 13, 2011 by Brian Larkowski.
½ cup all-purpose flourSalt and pepper8 extra-thin pork chops4 Tbsp butter, divided4 Tbsp olive oil, divided½ cup chopped fresh savory leaves2 Granny Smith apples, unpeeled, cut in ¼-inch slices
Preparation; Serves 4Season 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.
This entry was posted in Recipes on September 13, 2011 by Brian Larkowski.
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