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Pork Chops with Apple and Thyme

Source of Recipe


Eating Well magazine






List of Ingredients



• 3/4 cup reduced-sodium chicken broth
  
• 2 tsp cornstarch
  
• 2 tsp canola oil
  
• Four 4-ounce boneless pork chops, 1/2-inch thick, trimmed
  
• 1 small onion, sliced
  
• 1 tart apple, such as Granny Smith, peeled and sliced
  
• 1/4 cup apple cider
  
• 2 tsp Dijon mustard
  
• 1/4 tsp 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; cook until browned, 1-1/2 to 2 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; cook, stirring often, until tender, 3 to 5 minutes. Stir in remaining broth, cider, mustard, thyme and cornstarch mixture. Bring to a boil, stirring, until thickened and glossy, about 1 minute. Return chops to pan; heat through.
   
   Serves 4
   
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   This recipe has only about 9 grams of fat.