Saturday, February 2, 2013

Pork Chops with Apple and Thyme

Here's another favorite that tastes like it is a very fancy, complicated dish but it is SO easy to prepare! Hope you enjoy.

3/4 c. chicken broth, divided
2 tsp. cornstarch
2 tsp. canola oil
4 4-oz. boneless pork chops, 1/2-inch thick, trimmed of fat
1 small onion, sliced
1 Granny Smith apple, peeled and sliced
1/4 c. apple cider
2 tsp. Dijon mustard
1/4 tsp. dried thyme

Mix cornstarch and 2 Tbsp. chicken broth in a small bowl.
Heat oil in a large nonstick skillet over high heat. Add pork chops and cook until browned, 2-3 minutes per side. Transfer to a plate.
Reduce heat to medium-high and add onion to the pan. Cook, stirring often, until onion starts to soften and brown, 2-3 minutes. Add apple and cook, stirring often, until tender, 3-5 minutes.
Stir in the remaining broth, apple cider, mustard, thyme and cornstarch mixture. Bring to a boil, stirring until thickened and glossy, about 1 minute.
Return pork chops to the pan and heat through. Serve immediately.

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