pat's Recipe

Pork Chops with Apples & Thyme

Category: Pork

Serves: 4

Ingredients
3/4 cup reduced-sodium chicken broth, divided
2 teaspoons cornstarch
2 teaspoons canola oil
4 4-ounce boneless pork chops, 1/2 inch thick, trimmed of fat
1 small onion, sliced
1 tart apple, such as Granny Smith, peeled and sliced
1/4 cup apple cider or juice
2 teaspoons Dijon mustard
1/4 teaspoon dried thyme

Preparation
1. Mix 2 tablespoons broth and cornstarch in a small bowl.

2. Heat oil in a large nonstick skillet over high heat. Add chops and cook until browned, 2-3 minutes per side. Transfer to a plate.

3. Reduce heat to medium-high and add onion to the pan. Cook, stirring often, until it starts to soften and brown, 2-3 minutes. Add apple and cook, stirring often, until tender, 3-5 minutes. Stir in the remaining broth, cider (or juice), mustard, thyme and the cornstarch mixture. Bring to a boil, stirring, until thickened and glossy, about 1 minute. Return the chops to the pan and heat through. Serve immediately.