Recipe Image

Pork Chops with Apples & Thyme

  • 15 m
  • 30 m
EatingWell Test Kitchen
“Round out this lovely autumn meal with barley and pureed winter squash (for added convenience, look for frozen squash).”


    • ¾ cup reduced-sodium chicken broth, divided
    • 2 teaspoons cornstarch
    • 2 teaspoons canola oil
    • 4 4-ounce boneless pork chops, ½ inch thick, trimmed of fat
    • 1 small onion, sliced
    • 1 tart apple, such as Granny Smith, peeled and sliced
    • ¼ cup apple cider, or apple juice
    • 2 teaspoons Dijon mustard
    • ¼ teaspoon dried thyme


  • 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.
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