Pork Chops With Apples and Thyme

• fat free chicken broth↗3⁄4 cup

  divided

• cornstarch↗2 teaspoons

  or 1 1/4 teaspoons arrowroot

• canola oil↗2 teaspoons
• (4 ounce) lean boneless pork chops, 1/2 inch thick, trimmed of fat4
• small onion↗1

  halved and sliced

• tart apple↗1

  such as Granny Smith, cored and sliced (not peeled)

• apple cider↗1⁄4 cup

  or 1/4 cup apple juice

• Dijon mustard↗2 teaspoons
• fresh thyme↗1 teaspoon

  or 1/4 teaspoon dried thyme

• salt and pepper

Step-by-step instructions

1. 1

   Using a fork, whisk together 2 tablespoons of the chicken broth and the cornstarch in a small bowl. Set aside.

2. 2

   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.

3. 3

   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.

4. 4

   Bring the sauce to a boil, stirring, until thickened and glossy, about 1 minute. Season with salt and pepper to taste.

5. 5

   Return the chops to the pan and heat through.