Rating: 4.5 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, Fall 2004




Ingredient Checklist


Instructions Checklist
  • Mix 2 tablespoons broth and cornstarch in a small bowl.

  • 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.

  • 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 Facts

1 pork chop & about 1/4 cup sauce
214 calories; protein 23.3g; carbohydrates 11.4g; dietary fiber 1.3g; sugars 8.1g; fat 8.2g; saturated fat 2.2g; cholesterol 59.9mg; vitamin a iu 12.3IU; vitamin c 3.8mg; folate 3.6mcg; calcium 46.3mg; iron 0.9mg; magnesium 19.8mg; potassium 334.8mg; sodium 193.1mg; thiamin 0.4mg.

1/2 fruit, 3 lean meat