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Santa Maria Cook
Shoulder chop with apple and thyme gravy
A tasty recipe. The gluten-free main course contains the following ingredients: meat, butter.
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Directions
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Dab the pork chops dry with kitchen paper and sprinkle with salt and pepper.
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Heat 20 g of butter in a frying pan and fry the pork chops in 10 min. Until golden brown. Turn after 5 min.
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Meanwhile, remove the leaves from the sprigs of thyme. Clean the apples, cut into 4 parts unpeeled and remove the core.
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Cut each part lengthwise into 3 pieces.
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Heat 20 g butter in another frying pan and fry the apple slices over medium heat until golden brown.
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Remove the pork chops from the pan, place on a plate and keep warm under a lid or aluminum foil.
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Heat the rest of the butter in the pan in which the meat is baked, add the thyme leaves and 75 ml of water.
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Bring to the boil and stir the cakes from the bottom with a wooden spoon. Season with pepper and salt.
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Serve the pork chops and apple wedges in the gravy.
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Nutrition
460Calories
Sodium5% DV120mg
Fat52% DV34g
Protein58% DV29g
Carbs3% DV9g
Fiber4% DV1g
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