Ingredients
2 tablespoons olive oil6 boneless pork loin chops (6 to 8 ounces each), about 3/4 inch thick 1 garlic clove, minced1 tablespoon Dijon mustard1 teaspoon honey1/2 teaspoon apple pie spice1/2 teaspoon coarsely ground pepper1/4 teaspoon dried thyme1/4 teaspoon salt1 cup apple cider1 tablespoon plus 1 teaspoon cornstarch2 tablespoons waterMinced fresh parsley
Preparation
In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides.
Meanwhile, in a small bowl, combine next 7 ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, 4-5 minutes. Remove chops from skillet; let stand for 5 minutes.
In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley.
