4 pork loin chops, 3/4-inch thick
2 Tbsp. flour
3 Tbsp. olive oil
2 vidalia onions, thinly sliced
2 garlic cloves, chopped
1/2 cup Fancy Large Hammons Black Walnuts
1 cup cider
3/4 cup broth (vegetable, beef or chicken)
salt and pepper to taste
generous pinch of brown sugar
2 bay leaves
6 thyme, sprigs
2 lemon rind, strips
1/2 cup heavy cream
3 Tbsp. whole grain mustard
Trim the excess fat from pork loin. Season the flour with salt and pepper and coat the chops.
Heat half of the olive oil in pan. Brown the chops on both sides; transfer to an oven-proof dish. Add remaining oil to pan. Add onions and cook over low heat until they soften and begin to brown. Add garlic and Black Walnuts; cook an additional 2 minutes.
Stir in any left over flour, then gradually stir in cider and broth. Season well with salt and pepper; add leftover flour, brown sugar, cider, broth, herbs and lemon strips.
Bring to a boil constantly. Pour over pork loin chops, cover and bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and cook an additional 30 – 40 minutes. Remove chops to serving dish. Discard herbs and lemon strips from sauce. Add cream, stirring until heated through, add mustard, and bring to a boil. Pour over pork loin chops. Serves 4