Seared Pork Chops with Apples and Onions

Ingredients

    1)  4  7-8 oz. bone-in pork center cut rib chops, trimmed of fat
     2)  2  firm apples such as Gala or Fuji, cut into 1/4 slices
     3)  1  large onion, cut into thin wedges
     4)  2  cloves of garlic, minced
     5)  1/4  cup dry white wine
     6)  1/4  cup reduced-sodium chicken broth
     7)  1 - 2 tsp. Dijon-style mustard
     8)  1  tsp. butter
     9)  1 1/3 cups hot, cooked brown rice
​    10)  1  TBSP. fresh thyme leaves

​Procedure 

     A)  Sprinkle chops with 1/2 tsp. each salt and black pepper.  Coat a
         12-inch non-stick skillet with nonstick cooking spray; heat the skillet
         over medium-high.  Add chops; cook 4 - 5 minutes or until browned
         on both sides.  Remove from skillet; keep warm.
     B) In the same skillet combine apples, onion, and garlic.  
         Stirring occasionally, cook over medium-high 6 - 8 minutes or until
         apples are golden.  Carefully add wine; cook 1 - 2 minutes, stirring to
         scrape up any brown bits.  Stir in broth, mustard, and butter.  
         Return chops to the skillet.  Simmer, covered, 4 - 6 minutes or until
         a thermometer inserted to chops reads 145 degrees F.
     C)  Serve chops and apple mixture with rice.  If desired, sprinkle
         with thyme.

          Servings = 4
          Calories per serving ( 1 pork chop + 1/2 cup apple mixture each) = 321