INGREDIENTS

1 Tablespoon Pompeian Robust Extra Virgin Olive Oil

3-4 bone-in pork chops

1 granny smith apple, sliced

1 Tablespoon unsalted butter

1 peach, sliced

1/3 cup low sodium chicken broth

1/8 teaspoon ground nutmeg

1 Tablespoon dry white wine

2 sprigs thyme

Parsley for extra garnish

PREPARATION

  1. In a skillet over medium heat add the Pompeian Robust Extra Virgin Olive Oil and coat the entire pan.
  2. Season the pork chops generously with salt and pepper on each side and add to the skillet. Sear each side for 5-6 minutes and then remove from pan.
  3. Add apple slices to the skillet along with the butter. Sauté the apples for 3 minutes and then add in the peaches. Stir in the broth, nutmeg, wine and thyme. Bring the mixture to a boil and then add the pork chops back into the pan.
  4. Place the skillet on low heat and cook for an additional 5-8 minutes or until pork chops have cooked through.
  5. Remove from heat, top with extra parsley and serve hot.