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.

Makes 2 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

2 thin-cut boneless pork loin chops (8 ounces), trimmed of fat
1/8 teaspoon kosher salt, or to taste
1/8 teaspoon freshly ground pepper
1 teaspoon extra-virgin olive oil
2 thin slices prosciutto (1 ounce), chopped
1 cup apple cider
3/4 cup chopped dried apples
1/2 cup reduced-sodium chicken broth, divided (see Tips for Two)
1 teaspoon cider vinegar
1 teaspoon chopped fresh sage or 1/4 teaspoon rubbed dried sage
2 teaspoons whole-grain mustard
1 teaspoon cornstarch

1. 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.
2. 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.
3. 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.

NUTRITION INFORMATION: Per serving: 369 calories; 11 g fat (3 g sat, 5 g mono); 77 mg cholesterol; 39 g carbohydrate; 30 g protein; 3 g fiber; 663 mg sodium; 454 mg potassium.

Nutrition bonus: Selenium (54% daily value).

Exchanges: 2 1/2 fruit, 4 lean meat

2 1/2 Carbohydrate Servings

TIP: Tips for Two: 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. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.