4 loin pork chops, each about 3/4 inch thick
Salt and pepper
3 tablespoons unsalted butter
1/3 cup Calvados or other apple brandy
1/3 cup Tawny Port
1/8 teaspoon dried thyme, crumbled
1/8 teaspoon freshly grated nutmeg
3 large golden Delicious apples, peeled, cored and sliced
Salt and pepper to taste
1/3 cup tinned chicken broth
1/3 cup bottled poppy seed filling
Lemon juice

Pat the pork chops dry and sprinkle them with salt and pepper. In a large stainless steel or enameled skillet, sauté the pork chops in the butter over moderately high heat for 2 minutes on each side, or until they are golden. Add the Calvados, Port, thyme, and nutmeg and simmer the mixture, covered, for 5 minutes. Add the apples and salt and pepper to taste and cook the mixture, turning the apples to coat them with the sauce, for 3-5 minutes, or until apples are tender.
Transfer pork chops and apples with a slotted spatula to a platter and keep them warm, covered loosely. Add to the skillet the chicken broth and poppy seed filling and reduce the mixture over moderately high heat, stirring, for 1-2 minutes, or until it is thickened slightly. Season the sauce with lemon juice, salt and pepper, and pour it over pork chops and apples. Serves 4.