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
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.
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 |
