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Ingredients

Directions

  • Heat oven to 375 degree F. Place potatoes on baking sheet and bake for 45 minutes or until tender.

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  • While potatoes bake, season both sides of chops with salt, pepper and thyme. Heat nonstick skillet large enough to hold the chops in a single layer over medium-high heat. Add oil, then chops; cook until lightly browned on one side, about 4 minutes. Turn and cook another 4 minutes. Remove to a plate.

  • Reduce heat to medium low; add onions and cook, stirring, about 3 minutes until onions soften. Spray with nonstick spray, if needed. Stir in 2/3 cup apple juice. Place chops on top of onions, cover and cook over medium heat about 15 minutes or until pork reaches 155 degree F on an instant-read thermometer.

  • Place pork on serving plate; remove onions with a slotted spoon and place alongside chops or in separate bowl. Cover loosely with aluminum foil. Increase heat to high; add remaining apple juice and broth to skillet; cook over high heat, stirring, about 5 to 8 minutes or until slightly reduced. Add cream and cook another 5 minutes. Remove from heat and stir in mustard. Serve sauce on the side.

Nutrition Facts

624 calories; 28 g total fat; 153 mg cholesterol; 913 mg sodium. 50 g carbohydrates; 43 g protein;

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