Round out this lovely autumn meal with barley and pureed winter squash (for added convenience, look for frozen squash).

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Moderate

3/4 cup reduced-sodium chicken broth, divided
2 teaspoons cornstarch
2 teaspoons canola oil
4 4-ounce boneless pork chops, 1/2 inch thick, trimmed of fat
1 small onion, sliced
1 tart apple, such as Granny Smith, peeled and sliced
1/4 cup apple cider or apple juice
2 teaspoons Dijon mustard
1/4 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.

NUTRITION INFORMATION: Per serving: 219 calories; 9 g fat (3 g sat, 4 g mono); 67 mg cholesterol; 9 g carbohydrate; 24 g protein; 1 g fiber; 102 mg sodium.

Nutrition bonus: Selenium (50% daily value).

1/2 Carbohydrate Serving

Exchanges: 1/2 fruit, 3 lean meat

RELATED RECIPES: Pork Chops with Pear & Ginger Sauce | Quick Pork Saute with Blackberries | Pork Tenderloin with Grilled Peach-Ginger Chutney | Boneless Pork Chops with Mushrooms & Thyme | Tuscan Pork Loin | Roasted Pork Tenderloin with Cherry & Tomato Chutney

I am about to start cooking this, it sounds great. But, the recipe does not tell you what to do with step #1. Please someone let me know. Thanks!

Sharon, Flushing, NY

Look at step #3

Deb, Salt Lake City, UT