A fragrant mixture of apple cider, fresh thyme, apples and a touch of brown sugar make an incredibly simple yet irresistible sauce for seared pork chops.  A rich accompaniment to the tender pork and apples is a cheddar-infused creamy polenta side dish.  This recipe calls for bone-in pork chops, but I found some lovely organic boneless chops that worked just as well—I can also see a nice pork tenderloin as an option as well; just sear any cut of pork and cook until the internal temp reaches 140 degrees.

(To view this recipe, click on the following link: http://www.finecooking.com/recipe/pork-chops-with-thyme-scented-apples-over-cheddar-polenta)

Tagged: apple cider, apples, brown sugar, cheddar cheese, cheddar polenta, cornmeal, creamy polenta, Fine Cooking, Fine Cooking magazine, fresh thyme, polenta, pork, pork chops, pork with apples, pork with apples and polenta, thyme-scented apples