Seared pork chops topped with sautéed apples and onions are served over brown rice and sprinkled with thyme in this easy main dish recipe. Want something green with this meal? Pair it with steamed green beans or an arugula salad.
Nutrition per serving may change if servings are adjusted.
4 (7 to 8 ounce) bone-in pork center-cut rib chops, trimmed of fat
½ teaspoon salt
½ teaspoon freshly ground pepper
2 firm cooking apples, such as Gala or Fuji, cut into ¼-inch slices
1 large onion, cut into thin wedges
2 cloves garlic, minced
¼ cup dry white wine
¼ cup reduced-sodium chicken broth
1-2 teaspoons Dijon mustard
1 teaspoon butter
1⅓ cups hot cooked brown rice
1 tablespoon fresh thyme leaves
Sprinkle chops with salt and pepper. Coat a 12-inch nonstick skillet with cooking spray; heat the skillet over medium-high. Add the chops; cook 4 to 5 minutes or until browned on both sides. Remove from the skillet; keep warm.
Combine apples, onion, and garlic in the skillet. Cook over medium-high 6 to 8 minutes or until the apples are golden, stirring occasionally. Carefully add wine; cook 1 to 2 minutes, stirring to scrape up crusty brown bits. Stir in broth, mustard, and butter. Return the chops to the skillet. Simmer, covered, 4 to 6 minutes or until a thermometer inserted in the chops registers 145°F.
Serve the chops and the apple mixture with rice. Sprinkle with thyme.