The cooking times given are for 3/4-inch (2 cm.) bone-in pork chops. If you choose to use thinner pork cutlets or medallions from pork tenderloin, shorten the cooking time.
Yield: serves 8
- 1 T. cornstarch
- 1 T. water
- 1 1/2 C. (375 ml) vegetable broth
- 1/2 C. (125 ml) apple juice, broth, or wine
- 1 T. mustard
- 1/2 tsp. thyme
- 1-2 T. oil
- 8 pork chops (approximately 4 oz. each)
- 1 medium onion, thinly sliced
- 2-3 apples, peeled, cored, and thinly sliced
1. Mix 1 T. water and 1 T. cornstarch in a medium-sized bowl. Add the broth, apple juice, mustard, and thyme. Set aside.
2. Heat oil in a large skillet over medium high heat. Sprinkle both sides of the pork chops with salt and pepper and add to the hot pan, 4 at a time so as not to overcrowd them. Brown on both sides, about 3 minutes per side. Transfer to a platter, cover loosely with foil and set aside.
3. Once the pork chops are all browned, reduce heat in the pan and add onion, cooking until softened. Add the apple and cook 3-5 minutes, stirring often.
4. Add the broth and cornstarch mixture. Bring to a boil, stirring constantly. Reduce heat to low and simmer until reduced by half, 3-5 minutes.
5. Return the chops to the pan, turning them to coat them with the sauce. Simmer for 4-5 minutes and serve at once.
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