| 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 |
| 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. Serves four. |
| The Main Courses Chef presents ... Pork Chops with Apple Slices at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
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