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Pork Chops with Apples & Thyme

Fall 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.6 (74 votes)

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



READER'S COMMENT:
"This is a fantastic recipe - the best pork chops I've ever made! I'll be emailing it to my friends and making it again for sure! "
Pork Chops with Apples & Thyme

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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

Per serving: 214 calories; 8 g fat (2 g sat, 4 g mono); 60 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 23 g protein; 1 g fiber; 193 mg sodium; 335 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 fruit, 3 lean meat


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Recipe Categories

Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Main Ingredient
Pork
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Fall
Winter
Type of Dish
Main dish, meat
Ethnic/Regional
American
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