1/2 cup sliced onion
2 apples, peeled, cored and sliced
1 t. dried thyme
4 boneless pork chops (about 5 oz each)
1/2 cup chicken broth
Heat the oil in a skillet, add the onions and saute them for several minutes to soften. Add the apples and thyme and cook until golden and soft, probably about 5 more minutes. Remove the onion/apple mixture from pan and set aside.
Season pork chops on both sides with salt and pepper. Cook the pork chops in the same pan on medium-high heat for about 2 minutes per side, or until golden. Add the broth and bring to a simmer. Cook for another 5-6 minutes or until the pork is tender. Transfer the pork chops to a platter and top with the onion and apple mixture and serve.
The leftovers are delicious on top of a salad.
Forgive the photo. It tastes much better than it looks! We prefer grilling the chops rather than pan frying.
I was not familiar with Robin Miller before I reviewed her book. But, as we are trying to eat healthier at our house, it sounded like a terrific book, and so far it is.
This was a delicious meal. It earned serious raves from my husband and a place in our dinner rotation. I have modified the recipe to suit my tastes better, and I cooked things longer than the recipe recommended, but you can find the original in her book, Robin Takes 5, available here. You can see my book review here.