Ingredients

• 1/2 cup Apple Jack brandy (or Calvados)
• 1/3 cup extra-virgin olive oil
• 1/2 cup apple juice
• 1/2 bunch fresh bunch thyme, chopped
• 1/4 cup bacon drippings
• Salt and coarse pepper, to taste
• 4 (8-ounce) pork T-bone (porterhouse) chops
• 1/2 cup flour
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon fresh thyme
• 1 tablespoon paprika
• 1 tablespoon coarse black pepper
• Salt to taste
• 1-ounce olive oil
• 1 tablespoon butter
• 6 Granny Smith apples, peeled, seeded and sliced in eighths
• 1/4 cup apple cider
• 1/2 teaspoon cloves, whole
• 1 teaspoon cinnamon
• Salt and Pepper, to taste

Instructions

1. PORK CHOPS: Combine ingredients of marinade. Marinate pork chops for at least 1 hour or up to overnight in refrigerator. Combine seasoned flour ingredients and set aside. Using a cast iron pan over medium heat, add 1/2 cup vegetable oil and slowly bring to temperature. Remove pork chops from marinade, dredge in seasoned flour, and then place chops in pan. Fry the pork chops until golden brown on both sides (12 to 15 minutes total for medium.) Remove from pan and drain on paper towels.
2. APPLESAUCE: In separate pan on high heat, add olive oil and butter. Slowly add apples. Cook them until caramelized and then add apple cider, clove, cinnamon, and salt and pepper. Place pan in oven at 350 degrees for 10 minutes or until the apples have broken down.
3. PRESENTATION: Place pork chops in center of plate and garnish with roasted applesauce and fresh thyme.