Ingredients

• 1/2 cup olive oil
• 1/2 cup Calvados brandy
• 2 tablespoons fresh thyme, chopped
• 2 bay leaves
• Salt and pepper, to taste
• 4 double-cut pork loin chops, 1 1/2 to 2 inches thick (bone in)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 bunch fresh flat-leaf parsley, chopped
• 1 bunch fresh thyme, chopped
• 4 Granny Smith apples, peeled, cored and sliced
• 1 cup brown sauce, prepared or chicken broth
• 1/4 cup cider vinegar

Instructions

1. In a shallow pan, pour marinade over pork chops and marinate for 1 hour.
2. Remove the meat from the marinade and drain off the excess. In a skillet over high heat, pan-sear the pork chops on both sides in butter and oil to seal in juices. Sprinkle with a handful of fresh chopped parsley and thyme; season with salt and pepper. They should be well browned on the outside and pink in the center. Transfer the pork chops to a roasting pan, place in a single layer and set aside.
3. In the same skillet, saute apples in a bit more butter and oil, add more parsley and thyme. Deglaze the pan with brandy. Pour in brown sauce and cider vinegar to create a pan sauce. Spoon the apple sauce over the pork chops. Sprinkle with more chopped herbs and salt and pepper.
4. Roast in a preheated 325 degree oven for 15 to 20 minutes. A meat thermometer inserted into the pork should read 155 degrees F.