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Receta Pork Chops with Apples & Thyme
by Wendy Saxena-Smith

Pork Chops with Apples & Thyme

Round out this lovely autumn meal with barley and pureed winter squash (for added convenience, look for frozen squash).

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 3/4 cup reduced-sodium chicken broth, divided
  • 2 teaspoons cornstarch
  • 2 teaspoons canola oil
  • 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed of fat
  • 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
  • On the Side:
  • Brown Rice & Greens
  • Napa Cabbage Slaw
  • Broiled Mango
  • Other: Spicy Beef with Shrimp & Bok Choy

Direcciones

  1. Mix 2 tablespoons broth and cornstarch in a small bowl.
  2. 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.
  3. 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.