French Pork With Apple Cream Sauce

1. 1

   Place the walnuts in a saute pan set over medium heat. Dry toast the walnuts until fragrant, being careful to avoid burning, about 3-5 minutes. Set aside.

2. 2

   Season the pork chops with salt and pepper. Rub both sides of each chop with fresh thyme.

3. 3

   Heat the vegetable oil in a skillet over medium-high heat until shimmering. Add the seasoned pork to the pan and cook for 4-5 minutes per side until browned. Remove the pork from the pan and set aside.

4. 4

   Add the butter to the skillet along with the minced shallots and apples. Saute over medium-high heat for 3-4 minutes, until the apples have softened. Pour the cider into the pan and continue to cook for 3 minutes to reduce the liquid. Add the cream and cook another 3-5 minutes until thick.

5. 5

   Return the browned pork to the pan, turn the heat down to medium, and simmer until the pork is cooked through, about 4-6 minutes. Serve topped with the toasted walnuts.

6. 6

   *You can substitute regular cider if you prefer!

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