Ingredients

• 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

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Cooking Directions

Step 1

Mix 2 tablespoons broth and cornstarch in a small bowl.

Step 2

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.

Step 3

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.