Pork Chops with Apple Sauce

• 1/2 cup olive oil
• 1/2 cup Calvados brandy
• 2 tablespoons fresh thyme, chopped
• 2 bay leaves
• Salt and pepper, to taste
• 4 double-cut pork loin chops, 1 1/2 to 2 inches thick (bone in)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 bunch fresh flat-leaf parsley, chopped
• 1 bunch fresh thyme, chopped
• Salt and pepper, to taste
• 4 Granny Smith apples, peeled, cored and sliced
• 1/2 cup Calvados brandy
• 1 cup brown sauce, prepared or chicken broth
• 1/4 cup cider vinegar

1. In a shallow pan, pour marinade over pork chops and marinate for 1 hour.
2. Remove the meat from the marinade and drain off the excess.
3. In a skillet over high heat, pan-sear the pork chops on both sides in butter and oil to seal in juices.
4. Sprinkle with a handful of fresh chopped parsley and thyme; season with salt and pepper.
5. They should be well browned on the outside and pink in the center.
6. Transfer the pork chops to a roasting pan, place in a single layer and set aside.
7. In the same skillet, saute apples in a bit more butter and oil, add more parsley and thyme.
8. Deglaze the pan with brandy.
9. Pour in brown sauce and cider vinegar to create a pan sauce.
10. Spoon the apple sauce over the pork chops.
11. Sprinkle with more chopped herbs and salt and pepper.
12. Roast in a preheated 325 degree oven for 15 to 20 minutes.
13. A meat thermometer inserted into the pork should read 155 degrees F.

olive oil, calvados brandy, fresh thyme, bay leaves, salt, pork loin chops, butter, olive oil, parsley, thyme, salt, apples, calvados brandy, brown sauce, cider vinegar

Taken from www.foodnetwork.com/recipes/pork-chops-with-apple-sauce-recipe.html (may not work)