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Add a photoRound out this lovely autumn meal with barley and pureed winter squash (for added convenience, look for frozen squash).
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
- On the Side:
- Brown Rice & Greens
- Napa Cabbage Slaw
- Broiled Mango
- Other: Spicy Beef with Shrimp & Bok Choy
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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 4 servings | |
| Calories 199 | |
| Calories from Fat 74 | 37% |
| Total Fat 8.24g | 10% |
| Saturated Fat 2.19g | 9% |
| Trans Fat 0.01g | |
| Cholesterol 49mg | 16% |
| Sodium 140mg | 6% |
| Potassium 494mg | 14% |
| Total Carbs 10.44g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 6.44g | 4% |
| Protein 20.14g | 32% |
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