A New Twist on a Hearty Winter Dish
With the mercury dropping outside (and, in some cases, the snow piling up), a hearty meal might just be in store. This hearty dish combines lean protein with sweet (and a little tart) Granny Smith apple to make your taste buds happy without messing with your hunger-hormone ghrelin. Add some simple puréed winter squash on the side to round out this delicious dish!
Pork Chops With Apples and Thyme
- 3/4 cup reduced-sodium chicken broth, divided
- 2 teaspoons cornstarch
- 2 teaspoons canola oil
- 16 ounces boneless pork loin chops, (4 4-ounce chops), 1/2 inch thick, trimmed of fat
- 1 small onion, sliced
- 1 medium Granny Smith apple (or any tart apple), peeled and sliced
- 1/4 cup organic apple cider, or organic apple juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon dried thyme
- Mix 2 tablespoons broth and cornstarch in a small bowl.
- Heat oil in a large 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.
Makes 4 servings.