(Bon Appetit, Oct. 1993) (2 Servings) 4 1/2 inch thick boneless pork loin chops, trimmed 1tsp dried thyme 1 1/2 tablespoons unsalted butter 1/2 cup chopped onion 1/2 cup chopped peeled tart apple (such as Granny Smith) 3/4 cup corn bread stuffing mix, crushed 1/4 cup water Preheat oven to 450F. Season pork with 1/2 tsp thyme, then salt and pepper. Melt 1/2 tbs butter in heavy medium skillet over medium high heat. Add pork chops to skillet; saute until cooked through, about 3 minutes per side. Transfer pork chops to small baking pan. Melt remaining 1 tbs butter in same skillet over medium high heat. Add chopped onion and apple to skillet and saute until beginning to soften, about 5 minutes. Add stuffing mix, water and remaining 1/2 tsp thyme. Stir until water is absorbed and stuffing is moist, about 30 seconds. Mound 1/4 of stuffing on each pork ship. Bake until stuffins is crips and beginning to brown, about 5 minutes. -- Dean B. Reardon Univ. of Texas Health Sci. Center - Houston Graduate School of Biomedical Sciences M.D. Anderson Cancer Center GSBS1063@utsph.sph.uth.tmc.edu or bi900@cleveland.Freenet.Edu
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