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 apple juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried thyme
Directions:
- 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.
Recipe Nutrition Facts:Per serving | |
| Calories | 214 cal |
| Calories From Protein | - |
| Calories From Carbs | - |
| Calories From Fat | - |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Fat | 8 g |
| Saturated Fat | 2 g |
| Monosaturated Fat | - |
| Polysaturated Fat | - |
| Protein | 23 g |
| Potassium | 335 mg |
| Sodium | 193 mg |
| Iron | - |
| Cholesterol | 60 mg |
