Ingredients

4 servings

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　8 thin-cut boneless pork loin chops

　　Salt and freshly ground black pepper

　　3 cups chicken stock or broth

　　4 tablespoons unsalted butter

　　1 medium yellow onion, thinly sliced

　　2 crisp Golden Delicious apples, quartered, cored, and thinly sliced

　　Juice of 1/4 lemon

　　2 shots brandy

　　2 tablespoons chopped fresh thyme (from 4 sprigs)

　　1 cup quick-cooking (sometimes called “instant”) polenta (found in Italian foods or specialty foods aisle)

　　1/4 cup honey (eyeball it)

　　

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.

　　Rachael Ray 365: No Repeats