Pork chop in thyme-garlic oil

Name: Pork chop in thyme-garlic oil
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Pork chops (approx. 200 g each); 2 (200 g each; e.g. Elstar) Apples; 3 Stem(s) Thyme; 1 Rosemary stalk; 100 g Shallots; 1-2 Garlic cloves; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml Cider; 7-10 Tbsp Sugar; 7-10 Tbsp fresh herbs

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Pork chops (approx. 200 g each)
2 (200 g each; e.g. Elstar) Apples
3 Stem(s) Thyme
1 Rosemary stalk
100 g Shallots
1-2 Garlic cloves
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml Cider
7-10 Tbsp Sugar
7-10 Tbsp fresh herbs

Directions

1
Wash the chops, dab dry, cut into the fat edge. Wash apples, cut out core. Cut apples into slices. Strip herb leaves and needles from the stems. Peel and halve shallots.
2
Peel the garlic and press it through a garlic press. Heat 2 tablespoons of oil. Fry the chops for 2-3 minutes on each side at high heat, season with salt and pepper. Add shallots and fry for 10 minutes.
3
Put the chops aside. Add 2 tablespoons of oil, garlic and apple slices to the frying fat, fry briefly, turn. Add herbs, deglaze with cider. Boil down for 2 minutes at high heat. Season to taste with salt, pepper and sugar.
4
Serve in portions garnished with fresh herbs.