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.