Serving Size: 1 pork chop & about 1/4 cup sauce
Yield: 4 servings
Active Time: 15 minutes
Total Time: 30 minutes
Round out this lovely autumn meal with barley and pureed winter squash (for added convenience, look for frozen squash).
- ¾ 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
- ¼ cup apple cider or apple juice
- 2 teaspoons Dijon mustard
- ¼ teaspoon dried thyme
- Mix 2 tablespoons broth and cornstarch in a small bowl.
- Heat oil in a large nonstick skillet over high heat. Add chops and cook until browned, 2 to 3 minutes per side. Transfer to a plate.
- Reduce heat to medium-high and add onion to the pan. Cook, stirring often, until it starts to soften and brown, 2 to 3 minutes. Add apple and cook, stirring often, until tender, 3 to 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.
214 Calories, Total Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 60 mg, Carbohydrates: 11 g, Fiber: 1 g, Total Sugars: 8 g, Added Sugars: 0 g, Protein: 23 g, Sodium: 193 mg, Potassium: 335 mg, Folate: 4 mcg, Calcium: 46 mg
Carbohydrate Servings: 1
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