1 1/2 to 2poundsbone-in assorted pork chops, cut 1/2-inch thick
*ground black pepper
1tart red apple (Rome or Winesap)
110 1/2 ounce canCampbell's Condensed Chicken Broth
1/2cupTerrapin Ridge Apple, dill and Rosemary Stir-Fry Sauce
1teaspooncornstarch, dissolved in 1 tablespoon cool water
Season pork on both sides with salt and pepper. Remove and discard core from apple; do not peel. Cut apple into 1/4-inch thick slices.
Melt butter in a large, non-stick skillet over Medium-High heat. Sauté apples 2 to 3 minutes per side, until light golden. Remove apples to a plate and set aside.
Return skillet to Medium heat. Cook pork chops 2 to 4 minutes per side, depending on size of chop. Remove pork to plate with apples.
Pour broth into skillet. Cook 5 minutes to reduce slightly; stir and scrape up any browned bits from bottom of pan. Add stir-fry sauce and cornstarch mixture; cook 30 seconds.
Add pork chops back to skillet, along with any juices that have accumulated on plate. Simmer 1 to 2 minutes to heat thoroughly. Top with apple slices and serve immediately.
No Nutritional Information Available
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