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.

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

Tips

?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.

Nutrition Facts

329 calories; 9.3 g total fat; 2.3 g saturated fat; 68 mg cholesterol; 757 mg sodium. 453 mg potassium; 39.2 g carbohydrates; 3 g fiber; 34 g sugar; 23.8 g protein; 9 IU vitamin a iu; 3 mg vitamin c; 2 mcg folate; 27 mg calcium; 1 mg iron; 24 mg magnesium;

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