Pork Chops with Apples and Thyme
Yield: 4 servings
Source: "The Eating Well Diabetes Cookbook"
3/4 cup reduced-sodium chicken broth, divided
2 tesp cornstarch
2 tsp canola oil
4 (4 oz) boneless pork chops, 1/2-inch thick, trimmed of fat
1 small onion, sliced
1 tart apples, such as Granny Smith, peeled and sliced
1/4 cup apple cider or apple juice
2 tsp Dijon mustard
1/4 tsp dried thyme
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, 2 to 3 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 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.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 219, Fat: 9 g, Cholesterol: 67 mg,
Carbohydrate: 9 g, Protein: 24 g, Fiber: 1 g, Sodium: 102 mg
Diabetic Exchanges: 1/2 Fruit, 3 Lean Meat