Breakfast Thyme Pork Chops with Quick-Cooked Apples
If pork chops for breakfast seem uncommon, it may be time to treat yourself to a little Southern comfort! And, while warmed apples are a popular morning side, don't limit yourself to this single fruit: firm pears or nectarines will work nicely here, too.
2 small Red Delicious apples (about 5 oz each), halved, cored and skin pierced several times
1/4 cup chopped unsalted pecan pieces, toasted
2 tsp raw honey
1/2 tsp pure vanilla extract
2 packets stevia
Pinch sea salt
Prepare pork: In a small bowl, combine thyme, onion powder, salt and pepper. Heat oil in a large nonstick skillet on medium-high. Tilt skillet to coat bottom lightly. Season both sides of pork chops with spice mixture and cook in skillet for 4 to 5 minutes per side or until barely pink in center.
Meanwhile, prepare apples: In a small bowl, whisk together 2 tbsp water and cinnamon and pour into a medium nonstick skillet. Sprinkle raisins evenly over top, then place apples, cut-sides-down, in skillet. Bring to a boil over medium-high heat, then reduce heat, cover and simmer for 4 minutes or until apples are just tender when pierced with a fork.
Remove only apples from skillet and place, cut sides up, on a serving platter. Stir pecans, honey, vanilla, stevia and salt into skillet and spoon mixture over top of each apple half, dividing evenly. Serve with pork chops.
Serving Size: 3 oz pork chop, 1/2 apple, 2 T topping
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