Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Place a platter in the oven on the lowest setting to keep warm. Preheat a large nonstick skillet over medium-high heat. Add the EVOO, then the chops. Season the chops with salt and pepper and cook for 3 to 4 minutes on each side, until golden and firm but not hard. Remove the platter from the oven. Place the meat on the warm platter and cover loosely with foil.
Step 2
Place the chicken stock in a medium pot and bring to a boil.
Step 3
Return the pork chop skillet to the stovetop and reduce the heat to medium. Melt 2 tablespoons of the butter, then add the onions and cook for 2 minutes. Add the apple slices and lemon juice and cook for 5 minutes more, or until the onions are soft and the apples are tender but not falling apart. Add the brandy to the pan and cook it off, 1 minute. Toss the apples and onions with the thyme, salt, and pepper and turn off the heat.
Step 4
Stir the polenta into the stock and let it mass while stirring constantly, 2 minutes. Stir in the 2 remaining tablespoons of butter and the honey, then salt to taste.
Step 5
Pile some polenta on each dinner plate and top with 2 chops and one fourth of the apples and onions.
