• 4 boneless pork loin chops
• 1 tsp. dried thyme
• 1/8 tsp. pepper
• 1 tsp. unsalted butter
• 1 tsp. olive oil
• 1 Granny Smith apple, peeled, cored and thinly sliced
• 2 shallots, thinly sliced
• 1/4 tsp. salt (optional)
• 1/2 cup apple juice
• 1/2 cup heavy cream
• 2 Tbs. Calvados, applejack or brandy

Season pork with thyme and pepper. Melt butter and oil in a heavy nonstick pan over medium high heat. Cook chops 3 minutes. Turn chops over and add apple and shallots to pan. Season with salt to taste. Cook 3 minutes or until chops are browned and apples are softened. Stir in remaining ingredients and bring to a boil. Reduce heat to medium low and cook 5 minutes, or until chops and apples are tender and sauce is thickened.

Per serving: calories 298, fat 17.5g, 56% calories from fat, cholesterol 96mg, protein 19.5g, carbohydrates 11.9g, fiber 1.2g, sugar 8.9g, sodium 69mg, diet points 7.7.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.6, Bread: 0.0, Lean meat: 0.0, Fat: 3.5, Sugar: 0.0, Very lean meat protein: 2.5

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The recommended wines are: White Zinfandel, Chardonnay, or Burgundy.