Pork Chops With Apples And Thyme - cooking recipe

Ingredients

3/4 cup fat free chicken broth, divided
2 teaspoons cornstarch or 1 1/4 teaspoons arrowroot
2 teaspoons canola oil
4 (4 ounce) lean boneless pork chops, 1/2 inch thick, trimmed of fat
1 small onion, halved and sliced
1 tart apple, such as Granny Smith, cored and sliced (not peeled)
1/4 cup apple cider or 1/4 cup apple juice
2 teaspoons Dijon mustard
1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
salt and pepper

Preparation

Using a fork, whisk together 2 tablespoons of the chicken broth and the cornstarch in a small bowl. Set aside.
Heat oil in a large nonstick skillet over high heat. Add chops and cook until browned, 3 to 4 minutes per side. Transfer to a plate.
Reduce heat to medium-high and add onion to the skillet. Cook for 2 to 3 minutes, stirring often. Onions should become somewhat translucent. Add the apple slices 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 the sauce to a boil, stirring, until thickened and glossy, about 1 minute. Season with salt and pepper to taste.
Return the chops to the pan and heat through.