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