Pork Chops With Apples And Thyme

• 3/4 cup fat free chicken broth, divided
• 2 teaspoons cornstarch or 1 1/4 teaspoons arrowroot
• 2 teaspoons canola oil
• 4 (4 ounce) lean boneless pork chops, 1/2 inch thick, trimmed of fat
• 1 small onion, halved and sliced
• 1 tart apple, such as Granny Smith, cored and sliced (not peeled)
• 1/4 cup apple cider or 1/4 cup apple juice
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
• salt and pepper

1. Using a fork, whisk together 2 tablespoons of the chicken broth and the cornstarch in a small bowl. Set aside.
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. 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. Bring the sauce to a boil, stirring, until thickened and glossy, about 1 minute. Season with salt and pepper to taste.
5. Return the chops to the pan and heat through.

chicken broth, cornstarch, canola oil, pork chops, onion, apple, apple cider, mustard, thyme, salt

Taken from www.food.com/recipe/pork-chops-with-apples-and-thyme-210435 (may not work)