Pork and Apple Skillet

Makes 4 Servings

4 medium thin pork chops (about 1 1/4 pounds)

1 medium-size onion, chopped (1/2 cup)

1 large clove garlic, minced

1/2 teaspoon caraway seeds

1/2 cup water

2 medium-size tart apples

2 teaspoons cornstarch

2 tablespoons water

1. Trim off excess fat from outside of chops
2. Heat a large skillet over medium heat; rub with a piece of port fat. Add pork chops to skillet; cook until browned on both sides. Remove the chops from the skillet.
3. Add onion and garlic; cook stirring frequently, until onions are tender and lightly browned. Return the chops to skillet; sprinkle chops with caraway seeds; pour in the 1/2 cup water. Bring to boiling; lower heat; cover; simmer 20 minutes.
4. Cut each apple into 8 wedges; remove cores. Add apples to skillet; cover; simmer 10 minutes longer or until chops are tender.
5. Remove chops and apples from skillet with slotted spoon to a warm platter. Stir cornstarch and the 2 tablespoons cold water in a cup until blended; pour into liquid in skillet. Cook, stiffing constantly, until mixture thickens and bubbles. Tase; add salt and pepper, if you wish. Spoon over chops and apples.