Pork Chops with Apple and Thyme


What a lovely autumn meal!  Ted has always been a fan of fruit with chicken and or pork but this recipe, Pork Chops with Apple and Thyme was a huge hit!  The aroma while it was cooking was amazing too!  I am thinking when I make this again it would be good to have a nice winter squash with is as a side.   Tonight, we had gluten free pasta with parsley and butter and beans on the side. Very good and health meal, not to mention it was pretty when it was served up.

Serves 4        30 minutes to prepare



    • 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


  • 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.


  • Serving size: 1 pork chop & about 1/4 cup sauce


  • Per serving: 214 calories; 8 g fat(2 g sat); 1 g fiber; 11 g carbohydrates; 23 g protein; 4 mcg folate; 60 mg cholesterol; 8 g sugars; 0 g added sugars; 12 IU vitamin A; 4 mg vitamin C; 46 mg calcium; 1 mg iron; 193 mg sodium; 335 mg potassium

Original recipe from Eating well.


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