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.
Add cider, apples, ¼ 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.
Stir together mustard, cornstarch and the remaining ¼ 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.
?Tips for Two—Broth
Storage: 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.
Uses: Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
329 calories;9 g fat(2 g sat); 3 g fiber; 39 g carbohydrates; 24 g protein; 2 mcg folate; 68 mg cholesterol; 34 g sugars; 0 g added sugars; 9 IU vitamin A; 3 mg vitamin C; 27 mg calcium; 1 mg iron; 757 mg sodium; 453 mg potassium
Delicious, a go-to to impress
This meal work perfectly with some mashed potatoes. Definitely enjoy with some dry white wine and you'll be sure to impress.
Pros: Unparalleled pork recipe, deliciously combines sweetness w/the chops
Cons: A little messy to make and requires somewhat extensive clean-up