Ingredients

Preparation and cooking time about 30 minutes

3/4 cup reduced-sodium chicken broth
2 teaspoons cornstarch
2 teaspoons canola oil
Four 4-ounce boneless pork chops, 1/2-inch-thick, trimmed
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

Directions

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, 1 1/2 to 2 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.

Makes 4 servings.

Nutrition information per serving: 219 cal., 9 g fat (3 g saturated), 67 mg chol., 9 g carbo., 24 g pro., 1 g fiber, 102 mg sodium.