Pork with Dried Apples & Prosciutto

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

From EatingWell:  EatingWell Serves Two

Our favorite fall flavors come together in this simple skillet supper, united in a tangy cider sauce. Accompany the pork with mashed potatoes—perfect for soaking up the sauce.

2 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 2 thin-cut boneless pork loin chops, (8 ounces), trimmed of fat
• 1/8 teaspoon kosher salt, or to taste
• 1/8 teaspoon freshly ground pepper
• 1 teaspoon extra-virgin olive oil
• 2 thin slices prosciutto, (1 ounce), chopped
• 1 cup apple cider
• 3/4 cup chopped dried apples
• 1/2 cup reduced-sodium chicken broth, divided (see Tips for Two)
• 1 teaspoon cider vinegar
• 1 teaspoon chopped fresh sage, or 1/4 teaspoon rubbed dried sage
• 2 teaspoons whole-grain mustard
• 1 teaspoon cornstarch

Preparation

1. Sprinkle pork chops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned on both sides, 1 to 2 minutes per side. Transfer to a plate. Add prosciutto and cook, stirring constantly, until browned, about 1 minute. Transfer to the plate.
2. Add cider, apples, 1/4 cup broth, vinegar and sage to the pan and bring to a boil, scraping up any browned bits. Reduce heat to a simmer and cook, stirring occasionally, until the apples have softened, 4 to 6 minutes.
3. Stir together mustard, cornstarch and the remaining 1/4 cup broth in a small bowl. Add to the pan and bring to a simmer, stirring constantly. Return the pork and prosciutto to the pan and simmer, turning the pork to coat, until heated through, 1 to 2 minutes.

Nutrition

Per serving : 369 Calories; 11 g Fat; 3 g Sat; 5 g Mono; 77 mg Cholesterol; 39 g Carbohydrates; 30 g Protein; 3 g Fiber; 663 mg Sodium; 454 mg Potassium

212 Carbohydrate Serving

Exchanges: 2 1/2 fruit, 4 lean meat

Tips & Notes

• Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.