Pork Chops with Apples and Thyme
Pork Chops with Apples and Thyme. A delicious and easy recipe featuring juicy pork chops, sweet and tart apples, and fragrant thyme.
Pork Chops with Apples and Thyme. A delicious and easy recipe featuring juicy pork chops, sweet and tart apples, and fragrant thyme.
- 3/4 cup reduced-sodium chicken broth, divided
- 2 teaspoons cornstarch
- 2 teaspoons canola oil
- 16 ounces boneless pork loin chops, (4 4-ounce chops), 1/2 i
- 1 small onion, sliced
- 1 medium granny smith apple (or any tart apple), peeled and
- 1/4 cup organic apple cider, or organic apple juice
- 2 teaspoons dijon mustard
- 1/4 teaspoon dried thyme
- Carbohydrate 5.35805114513336 g
- Cholesterol 27.2154 mg
- Fat 3.712181175056 g
- Fiber 0.798640649691018 g
- Protein 12.6683315102405 g
- Saturated Fat 0.95437337275688 g
- Serving Size 1 1 Serving (121g)
- Sodium 206.552346829552 mg
- Sugar 4.55941049544234 g
- Trans Fat 0.295972941578712 g
- Calories 103 calories
Step-by-step
- Mix 2 tablespoons broth and cornstarch in a small bowl.
- Heat oil in a large 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 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.
Golden-brown pork edges contrast against tender, translucent apple slices coated in a glossy, mustard-tinged pan sauce scented with dried herbs. Skeptical testers often find that swapping fresh Granny Smith apples for pre-sliced or canned alternatives ruins the structure of this dish entirely. Pectin levels in fresh fruit dictate whether the sauce thickens correctly when boiled with the cornstarch slurry for precisely one minute.
Using bottled lemon juice instead of fresh apple cider drastically alters the acidity balance, pushing the pH down and causing the Dijon mustard to taste harsh rather than mellow. Dried thyme requires crushing between your fingers before adding to release trapped volatile oils, whereas stale jars purchased months ago yield virtually zero aromatics upon heating.
High heat searing requires a heavy skillet, preferably cast iron or stainless steel, heated thoroughly before the canola oil goes in to prevent sticking. Thin four-ounce chops demand absolute vigilance; leaving them in the pan past three minutes per side turns the lean protein completely dry.
Leftovers stored in an airtight container keep safely for up to three days in the refrigerator but require gentle reheating on the stovetop with a splash of water to reconstitute the starch matrix without toughening the meat fibers.
