Apple-Thyme Pork Chops
- 4 or 5 1-inch thick center cut pork chops
- 2 Tbs. oil
- 1/4 cup apple cider vinegar
- 2 Tablespoons or so of soy sauce
- 3 hefty dashes (maybe about 1 tsp.) crushed thyme
Place all ingredients in a ziploc bag, seal and marinate for at least 2 hours. Stick them on a hot grill, and cook just until center is done.
- 1 cup dried cranberries
- 2 cups of orange juice
- 1-2 granny smith apples, peeled, cored, diced into small pieces
- 1/4 cup white dessert wine (ie. muscato, reisling, or gewurtziminer)
- 1/8 cup port sugar to taste
- 1 tsp corn starch mixed with 2 or 3 Tbs. of cold water, to thicken chutney
Combine orange juice and dried cranberries in a glass bowl. Let soak and plump up for about an hour. On medium-high heat, combine juice, cranberries, apples, wine, and port in saucepan. Bring to boil for a few minutes, then lower heat to simmer. Add sugar to taste. When apples are cooked to a firmly cooked consistency (or to your liking), add corn starch mixture (a little at a time) until desired consistency. That's all. Serve with pork chops...or baked brie if you've got it!