In a large skillet, heat the oil over medium-high heat. Season the pork chops with salt, pepper and cayenne and cook for 3-4 minutes per side, or until cooked through. Stir
in the apples, jalapeno, thyme, honey, vinegar, lemon juice and salt and pepper to taste. Cook the mixture for 6-8 minutes, or until the apples are tender and the sauce starts to thicken.
Serve the pork chops and apple mixture over the rice.
Notes
SERVING SUGGESTION: A relish tray of carrot and celery sticks, cucumber spears, cherry tomatoes and black olives.VEGETARIAN: Use tofu instead of pork chops.GLUTEN FREE: Make sure the apple cider vinegar and rice are gluten free.NUTRITION: 516 Calories; 8g Fat; 24g Protein; 89g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 58mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 13 Other Carbohydrates.