Pork Chops With Apples and Thyme

wtorek, 18 lutego 2014

Pork Chops With Apples and Thyme

Time: 25 mins


  • 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


  • 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.

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