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of the Month

Silver Thyme Recipes

December 9, 2016 Back to Picks >

Orange Caramelized Carrots with Silve Thyme

  • 2 tbsp Butter
  • 16 oz Carrotz, sliced
  • 3 cups Orange juice
  • 1/2 tsp Silver Thyme
  • Salt and Pepper to taste

In a large saut� pan, heat butt over medium heat until melted. Add carrots to pan and coat with butter and cook for about 1 minute so as not to burn the butter. Add orange juice to pan and cook until reduce to glaze consistency. Cook carrots while stirring often during the cooking. Season the carrots with salt and pepper
Apple Stuffed Pork Chops with Thyme Scream Sauce

  • 4 bone in Pork Chops about 1 ½ in. thick
  • 3 tbsp Butter
  • 2 Granny Smith Apple, peeled, cored, and diced
  • 8 oz Baby Bella Mushrooms, chopped
  • 1 tbsp Lemon Juice
  • 1 tsp Silver Thyme
  • Preheat oven to 375 degrees.
  • ½ tsp Salt
  • 1/8 tsp Pepper
  • Salt and pepper for seasoning Pork chops
  • 2 tbsp Pecan Oil
  • 7 oz White Wine, (I prefer Chardonnay)
  • 8 oz Heavy Cream
  • 1 tsp Silver Thyme

In a large oven proof saut� pan, heat butter till melted and add mushrooms. Mushrooms will absorb the butter. Cook mushrooms for 3 minutes and add apple, lemon juice, silver thyme, � tsp salt and 1/8 tsp pepper and cook additional 2 minutes and remove from heat. Spoon the stuffing into a bowl and place saut� pan back onto stove with the heat off. Cut each pork chop about 3 inch slice on the side with a paring knife. Divide the stuffing between the four chops. Season the chops with salt and pepper. Heat the saut� pan on medium high heat and add the pecan oil. When oil is hot, add the chops to the pan and cook one side until golden brown. Flip the chops over and place into oven to finish cooking (about 35 minutes or until temperature registers 145 degrees). When finished cooking, remove from pan and place onto plate covered loosely with foil. Carefully over medium heat, add the wine to the pan and scrape any bits to clean the pan. When the wine reduces to two tablespoons, add cream to the pan and reduce by half. Season the sauce with the silver thyme, salt, pepper, and lemon juice. Divide sauce over the pork chops and serve warm.