Pork Chops with Apples & Thyme

http://www.eatingwell.com/recipes/pork_chops_with_apples_thyme.html

From EatingWell:  Fall 2004, The EatingWell Diabetes Cookbook (2005)

Round out this lovely autumn meal with barley and pureed winter squash (for added convenience, look for frozen squash).

4 servings | Active Time: 15 minutes | Total Time: 30 minutes

Ingredients

• 3/4 cup reduced-sodium chicken broth, divided
• 2 teaspoons cornstarch
• 2 teaspoons canola oil
• 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed of fat
• 1 small onion, sliced
• 1 tart apple, such as Granny Smith, peeled and sliced
• 1/4 cup apple cider, or apple juice
• 2 teaspoons Dijon mustard
• 1/4 teaspoon dried thyme

Preparation

1. Mix 2 tablespoons broth and cornstarch in a small bowl.
2. Heat oil in a large nonstick skillet over high heat. Add chops and cook until browned, 2 to 3 minutes per side. Transfer to a plate.
3. Reduce heat to medium-high and add onion to the pan. Cook, stirring often, until it starts to soften and brown, 2 to 3 minutes. Add apple 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 to a boil, stirring, until thickened and glossy, about 1 minute. Return the chops to the pan and heat through. Serve immediately.

Nutrition

Per serving : 219 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 67 mg Cholesterol; 9 g Carbohydrates; 24 g Protein; 1 g Fiber; 108 mg Sodium; 350 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 fruit, 3 lean meat