Summary

Ingredients

• 2 tablespoon olive oil
• 1 tablespoon fresh thyme (or teaspoon stripped thyme)
• salt
• Pepper, black
• 4 pork chop (s) (approx. 600 g), cut approx. 1 cm thick
• 1 large apple
• 250 g rapes, white
• 1 tablespoon butter or margarine
• 1 teaspoon cornstarch
• liter ⅛ apple juice
• liter ⅛ cream, semi-fat

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Instructions

1. Mix the olive oil with thyme, salt and pepper in a shallow bowl. Add the chops, brush on both sides and marinate at room temperature for about 15 minutes.
2. In the meantime, wash the apple, quarter it, remove the core and cut into thin slices. Wash the grapes and cut them in half.
3. Heat a large pan and fry the chops in it for 4 minutes. Then turn and fry again for about 3 minutes until the juices emerge clearly when pressed in. Arrange the chops on a platter and cover and keep warm.
4. Now reduce the heat and add the butter to the pan. Add the apple slices and grapes and cook until they are colored. Take out and keep warm with the meat.
5. Now mix the cornstarch with apple juice and cream in a cup. Pour into the pan, loosening the roast set. Cook for about 2-3 minutes, stirring, until the sauce has thickened slightly. Serve over the chops and with the fruit.