Pork Chops With Apples and Thyme |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A huge sale on boneless pork loin launched me on a search for new recipes that using this ingredient to full advantage. This is an adaptation of a recipe from Eating Well magazine. This simple dish is easy to prepare and captures the flavors of fall. If you are cooking for 1 or 2, I would suggest making a full batch of the apples and sauce with just two chops as it is quite yummy. Ingredients:
3/4 cup fat free chicken broth, divided |
2 teaspoons cornstarch or 1 1/4 teaspoons arrowroot |
2 teaspoons canola oil |
4 (4 ounce) lean boneless pork chops, 1/2 inch thick, trimmed of fat |
1 small onion, halved and sliced |
1 tart apple, such as granny smith, cored and sliced (not peeled) |
1/4 cup apple cider or 1/4 cup apple juice |
2 teaspoons dijon mustard |
1 teaspoon fresh thyme or 1/4 teaspoon dried thyme |
salt and pepper |
Directions:
1. Using a fork, whisk together 2 tablespoons of the chicken broth and the cornstarch in a small bowl. Set aside.
2. Heat oil in a large nonstick skillet over high heat. Add chops and cook until browned, 3 to 4 minutes per side. Transfer to a plate.
3. Reduce heat to medium-high and add onion to the skillet. Cook for 2 to 3 minutes, stirring often. Onions should become somewhat translucent. Add the apple slices and cook, stirring often, until tender, 3 to 5 minutes. Stir in the remaining broth, cider (or juice), mustard, thyme and the cornstarch mixture.
4. Bring the sauce to a boil, stirring, until thickened and glossy, about 1 minute. Season with salt and pepper to taste.
5. Return the chops to the pan and heat through.
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