Recipe by justcallmetoni
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.
- 3⁄4 cup fat free chicken broth, divided
- 2 teaspoons cornstarch or 1 1⁄4 teaspoons arrowroot
- 2 teaspoons canola oil
- 4 (4 ounce) lean boneless pork chops, 1/2 inch thick, trimmed of fat
- 1 small onion, halved and sliced
- 1 tart apple, such as Granny Smith, cored and sliced (not peeled)
- 1⁄4 cup apple cider or 1⁄4 cup apple juice
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh thyme or 1⁄4 teaspoon dried thyme
- salt and pepper
Directions See How It's Made
- Using a fork, whisk together 2 tablespoons of the chicken broth and the cornstarch in a small bowl. Set aside.
- 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.
- 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.
- Bring the sauce to a boil, stirring, until thickened and glossy, about 1 minute. Season with salt and pepper to taste.
- Return the chops to the pan and heat through.