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Pork Chops with Apples & Thyme
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
1Mix 2 tablespoons broth and cornstarch in a small bowl.
2Heat 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.
3Reduce 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.