4 boneless pork chops, 1/2" thick
2 tbsp. brandy (opt.)
1/2 c. chopped green onion
2 tbsp. Dijon style mustard
1 c. whipping cream
1 apple, unpared, cored, cut into wedges
2 tbsp. butter
2 cloves garlic, minced
2 stalks celery, chopped
1/2 tsp. thyme leaves
1/2 c. chicken broth
2 tbsp. chopped fresh parsley

In heavy frying pan brown the pork chops in the butter 3 minutes on each side over medium high heat. Remove from pan and keep warm. Add brandy, if used, or water to pan. Scrape up brownings from bottom. Add garlic and green onion to pan. Simmer 2 minutes. Add celery, apple, thyme, mustard and chicken broth to pan. Simmer 5 minutes until celery is tender. Turn into blender or food processor. Puree until smooth. Return to pan. Whisk cream onto sauce. Bring to a boil, cook until thickened, about 5 minutes. Add pork chops to pan and cover. Simmer 15 minutes or until meat is cooked through. Add apple wedges after 5 minutes. Sprinkle with parsley. Serve immediately.