Pork Chops with Apples & Thyme

Serving Size: 1 pork chop & about 1/4 cup sauce

Yield: 4 servings

Servings: 4

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).

Ingredients

  • 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

Instructions

  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 to 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 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.

Nutrition

Per serving

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

© Meredith Corporation. All rights reserved. Used with permission.

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