Serves 4
30 min
Pork Chops with Apples & Thyme
Recipe GLPRbe883099207543
Pan-seared pork chops topped with a savory-sweet apple and thyme sauce. Tender boneless chops are quickly browned, then simmered in a light gravy made with sliced apples, onions, Dijon mustard, and a hint of apple cider. Ready in under 30 minutes, this French-inspired weeknight dinner is naturally dairy-free and gluten-free.
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Ingredients
¾ cup reduced-sodium chicken broth, divided
2 teaspoons cornstarch
2 teaspoons canola oil
4 boneless pork chops (4 ounces each, ½ inch thick), trimmed of fat
1 small onion, sliced
1 tart apple, such as Granny Smith, peeled and sliced
¼ cup apple cider or apple juice
2 teaspoons Dijon mustard
¼ teaspoon dried thyme
Directions
In a small bowl, whisk together 2 tablespoons of the chicken broth with the cornstarch until smooth; set aside.
Heat the canola oil in a large skillet over medium-high heat. Once hot, place the pork chops in the pan and sear for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer the cooked chops to a plate.
Reduce heat to medium. Add the sliced onion to the same skillet and cook for 2 to 3 minutes, stirring occasionally, until it begins to soften.
Add the sliced apple to the skillet and cook for 1 to 2 minutes, stirring gently, until the apple begins to release its juices.
Pour in the remaining chicken broth and apple cider. Stir in the Dijon mustard and dried thyme, combining well.
Return the pork chops to the skillet, nestling them into the sauce. Bring the liquid to a gentle simmer.
Stir the cornstarch mixture again to recombine, then slowly pour it into the simmering sauce while stirring constantly. Cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens to a light glaze consistency.
Simmer the chops in the sauce for 2 to 3 more minutes to heat through and allow the flavors to meld. Serve each chop topped with the apple, onion, and sauce.
