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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

1. Using a fork, whisk together 2 tablespoons of the chicken broth and the cornstarch in a small bowl. Set aside.
2. 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.
3. 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.
4. Bring the sauce to a boil, stirring, until thickened and glossy, about 1 minute. Season with salt and pepper to taste.
5. Return the chops to the pan and heat through.