Ingredient Checklist
4 (7 to 8 ounce) bone-in pork center-cut rib chops, trimmed of fat
½ teaspoon salt
½ teaspoon freshly ground pepper
2 firm cooking apples, such as Gala or Fuji, cut into 1/4-inch slices
1 large onion, cut into thin wedges
2 cloves garlic, minced
¼ cup dry white wine
¼ cup reduced-sodium chicken broth
1-2 teaspoons Dijon mustard
1 teaspoon butter
1 ⅓ cups hot cooked brown rice
1 tablespoon fresh thyme leaves
Directions
Step 1
Sprinkle chops with salt and pepper. Coat a 12-inch nonstick skillet with cooking spray; heat the skillet over medium-high. Add the chops; cook 4 to 5 minutes or until browned on both sides. Remove from the skillet; keep warm.
Step 2
Combine apples, onion, and garlic in the skillet. Cook over medium-high 6 to 8 minutes or until the apples are golden, stirring occasionally. Carefully add wine; cook 1 to 2 minutes, stirring to scrape up crusty brown bits. Stir in broth, mustard, and butter. Return the chops to the skillet. Simmer, covered, 4 to 6 minutes or until a thermometer inserted in the chops registers 145 degrees F.
Step 3
Serve the chops and the apple mixture with rice. Sprinkle with thyme. How many pounds have you lost this month?
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