Sweet-tart apple, onion, thyme and Dijon give these chops delightful flavor. —Deborah Williams, Peoria, Arizona
- 1 teaspoon cornstarch
- 1/3 cup chicken broth
- 2 boneless pork loin chops (4 ounces each)
- 1 teaspoon canola oil
- 1 small apple, peeled and thinly sliced
- 1/4 cup finely chopped onion
- 3 tablespoons unsweetened apple juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon dried thyme
- In a small bowl, combine cornstarch and broth; set aside. In a large skillet, brown pork chops in oil. Remove and keep warm.
- In the same skillet, saute apple and onion until apple is crisp-tender. Stir in the broth mixture, apple juice, mustard and thyme; bring to a boil. Add pork chops. Reduce heat; cover and simmer for 8-10 minutes or until a meat thermometer reads 160°. Yield: 2 servings.
Originally published as Apple Pork Chops for Two in Simple & Delicious
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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