Serving Size: 4

Ingredients:

1-tab butter

1-small onion

1-tab flour

2-14 ½ ounce cans chicken broth (lower sodium)

1-1b asparagus (not real thin ones) tough ends          discarded and cut into 1-inch pieces

1-tesp dried summer savory or herbs de provence

Creme fraiche (optional)

2-bay leaves

Directions:

Melt the butter in heavy pan over medium heat.

Add chopped onion and cook until tender,

stirring occasionally, about 8-mins. 

Add flour and stir for 2-mins. 

Gradually mix in the canned broth and bring mixture to a boil. 

Add asparagus, savory and bay leaves; simmer until asparagus is tender about 25-mins.

Cool a little then take out bay leaves. 

Drain asparagus but keep the liquid.

Puree the asparagus in blender or food processor using a little of the liquid to smooth it out, then return that and the rest of the liquid to the pan. 

Warm through and season with salt and pepper. 

Serve with a dollop of the crème fraiche.

Serving Size: 4

Ingredients:

1 1/2 to 2 pounds center-cut boneless pork chops, about

1-inch thick

Salt and pepper to taste

Vegetable oil

2 small apples, unpeeled, cored and thinly sliced

1/2 onion, thinly sliced

1 thyme sprig plus more to garnish

1/2 cup dry white wine

Directions:

Preheat the oven to 375°.

Season the pork chops with plenty of salt and pepper to taste.

Heat a large saute pan on medium-high heat. When hot, add enough vegetable oil to fully coat the bottom of the pan.

When the oil is very hot but not smoking, add the pork chops.

Brown well, for about 3 minutes, then flip and brown a minute or two more.

Place the chops in a baking pan, place in the oven and bake

until firm and only the slightest blush of pink remains,

about 15-18 minutes for 1-inch-thick chops (8-10 minutes for

thinner chops).

Place the saute pan over medium heat. Add the apples, onion

and whole thyme sprig to the pan and season to taste with

salt and pepper. Stir to scrape some of the brown bits from

the bottom of the pan. When the apples and onions are

lightly browned and slightly limp, about 5 minutes, add the

wine, bring to a simmer, cover and cook until softened,

about 10 minutes.

Add enough salt and pepper to the apples so they don't seem

too sweet. When the pork chops are done, pour the apple

mixture and juices over them and remove the wilted thyme.

Allow to rest 5 minutes, then serve, garnished with fresh thyme.