1/1 Photo of Pork Chops With Apples and Thyme
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.
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- 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
- 1Using a fork, whisk together 2 tablespoons of the chicken broth and the cornstarch in a small bowl. Set aside.
- 2Heat 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.
- 3Reduce 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.
- 4Bring the sauce to a boil, stirring, until thickened and glossy, about 1 minute. Season with salt and pepper to taste.
- 5Return the chops to the pan and heat through.
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Nutritional Facts for Pork Chops With Apples and Thyme
Serving Size: 1 (240 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 235.1
- Calories from Fat 93
- Total Fat 10.3 g
- Saturated Fat 2.9 g
- Cholesterol 75.9 mg
- Sodium 260.2 mg
- Total Carbohydrate 9.4 g
- Dietary Fiber 1.5 g
- Sugars 5.5 g
- Protein 25.1 g