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4 lean boneless pork loin chops, 100 g (4 oz) each
1 sliced onion
200 ml (7 fl oz) clear apple juice
2 tsps chopped fresh thyme
2 large Pink Lady apples
2 tbsps lemon juice
15 g (½ oz) cornflour
2 tbsps cold water
Pepper to taste
Place the chops in large heavy-based frying pan with the onion, apple juice and thyme. Bring the apple juice to the boil, cover the pan with a lid and simmer gently until cooked — about 15 minutes — turning the pork over half way through.
Meanwhile peel the apple, core and cut into 5mm circles, tossing in the lemon juice to prevent browning.
When the pork is cooked, add the apple slices and simmer for a further 5 minutes. Blend the cornflour with the water and stir well into the apple juice to thicken the sauce. Simmer for 1-2 minutes or until the apples are just tender.
(Serves 2)
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