Pork Chops with Apples and Onions

Ingredients

• 4 3/4-inch thick boneless pork chops
• 1/2 cup low-sodium chicken broth
• 1/2 cup apple cider
• 1 1/2 tsp dijon mustard
• 1/2 tsp ground cinnamon
• 1/8 tsp ground allspice
• Salt and freshly ground black pepper
• 1 Tbsp olive oil
• 2 Tbsp butter
• 2 medium sweet crisp apples, thinly sliced
• 1 small red onion, thinly sliced
• 1 1/2 tsp minced fresh sage
• 1 1/2 tsp minced fresh rosemary

Directions

1. If you can, set the pork chops out for 10 minutes while you get everything else ready. In a liquid measuring cup or small bowl, whisk the broth, apple cider, mustard, cinnamon and allspice until smooth, then put it aside.
2. Warm the olive oil in a large skillet over medium-high heat. Sprinkle the pork chops on both sides with salt and pepper, using about 3/4 tsp salt and 1/2 tsp pepper total.
3. When the oil looks glossy and hot, lay the pork chops in the skillet. Cook until the first side is nicely browned, about 4 – 5 minutes, then turn them over and cook until the middle reaches 145 degrees, about 4 – 5 minutes longer.
4. Move the pork chops to a plate and tent them with foil so they stay warm. Add the butter to the same skillet and melt it over medium heat.
5. Stir in the apples, onions, sage and rosemary, and cook until softened, about 4 minutes. Add the broth mixture, then season with a little salt if needed.
6. Simmer, stirring now and then, until the liquid cooks down by about half, about 2 – 3 minutes. Put the pork chops back in the skillet and spoon the apple-onion mixture over the top. Serve warm.
7. For a slightly thicker sauce, whisk 1 tsp cornstarch into the broth mixture before it goes into the skillet, then stir often as it cooks.