Ingredients:
3/4 cup chicken broth, divided
2 teaspoons cornstarch
2 teaspoons vegetable oil
16 ounces boneless pork chops, trimmed, 1/2 inch thick
1 small onions, sliced
1 tart apples, peeled and sliced
1/4 cup apple juice
2 teaspoons Dijon mustard
1/4 teaspoon dried thyme
3 tablespoons whipping cream
salt and pepper
Directions:
Mix 2 tablespoons broth and cornstarch in a small bowl.
Heat oil in nonstick skillet over high heat.
Add chops and cook until browned on each side and cooked through. Transfer to plate.
Reduce heat to medium-high and add onion to the pan. Cook stirring often until starts to soften, about 2-3 minutes.
Add apple and cook, stirring often, until tender, about 3-5 minutes.
Stir in remaining broth, juice, mustard, thyme, cream and cornstarch mixture.
Bring to boil, stirring, until thickened and glossy, about 1 minute.
Return chops to pan and heat through. Serve immediately.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.