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Pork Chops With Apples and Thyme

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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.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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