Pork with Dried Apples & Prosciutto

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Pork with Dried Apples & Prosciutto

Pork with Dried Apples & Prosciutto

Our favorite fall flavors come together in this simple skillet supper, united in a tangy cider sauce. Accompany the pork with mashed potatoes—perfect for soaking up the sauce.

Serves 2

Prep Time 30 min

Total Time 30 min.

Ingredients

  • 2 thin-cut boneless pork loin chops, (8 ounces), trimmed of fat
  • 1/8 teaspoon kosher salt, or to taste
  • 1/8 teaspoon freshly ground pepper
  • 1 teaspoon extra-virgin olive oil
  • 2 thin slice prosciutto, (1 ounce), chopped
  • 1 cup apple cider
  • 3/4 cup chopped dried apples
  • 1/2 cup reduced-sodium chicken broth, divided (see Tips for Two)
  • 1 teaspoon cider vinegar
  • 1 teaspoon chopped fresh sage, or 1/4 teaspoon rubbed dried sage
  • 2 teaspoons whole-grain mustard
  • 1 teaspoon cornstarch

Cooking Directions

Step 1

Sprinkle pork chops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned on both sides, 1 to 2 minutes per side. Transfer to a plate. Add prosciutto and cook, stirring constantly, until browned, about 1 minute. Transfer to the plate.

Step 2

Add cider, apples, 1/4 cup broth, vinegar and sage to the pan and bring to a boil, scraping up any browned bits. Reduce heat to a simmer and cook, stirring occasionally, until the apples have softened, 4 to 6 minutes.

Step 3

Stir together mustard, cornstarch and the remaining 1/4 cup broth in a small bowl. Add to the pan and bring to a simmer, stirring constantly. Return the pork and prosciutto to the pan and simmer, turning the pork to coat, until heated through, 1 to 2 minutes.


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