Ingredients

• 4 pork loin chops, 3/4 inch thick
• 4 sprigs fresh thyme
• 1 orange
• 2 ounces cognac
• 3 firm apples, peeled, thick sliced wedges
• 2 teaspoons sugar
• 1/2 head cabbage, shredded
• 2 garlic cloves, sliced
• 2 tablespoons butter
• 1/2 teaspoon caraway seed
• salt
• pepper

Instructions

1. Sprinkle pork chops with pepper.

2. Press thyme leaves on one side; brown in 1 tablespoon oil.

3. When almost browned on one side, squeeze 1/2 orange over chops.

4. Turn chops once and sprinkle with salt.

5. Squeeze other 1/2 orange over all.

6. Cook 5 minutes.

7. Add 2 oz. cognac; cover and cook 5 to 10 minutes.

8. Place chops on warm platter.

9. Add the peeled and sliced apples, salt, pepper and 2 tsp sugar.

10. Saute just until heated through.

11. In another pan, melt 2 tbs butter then add sliced garlic cloves and 1/2 tsp caraway seeds; stir.

12. Add shredded cabbage.

13. Top with salt and pepper and saute until golden.

14. Serve apples and cabbage along side of cooked chops.