Ingredients
4 boneless pork loin chops (4 ounces each)1 teaspoon canola oil1/4 cup white wine or chicken broth2 medium tart apples, peeled and sliced1 tablespoon butter1/2 cup plus 2 tablespoons unsweetened apple juice, divided1/4 cup honey2 teaspoons cornstarch
Preparation
In a nonstick skillet, brown pork chops on both sides in oil. Place in an 11x7-in. baking dish coated with cooking spray. Add wine or broth to the skillet, stirring to loosen brown bits. Pour over chops. Cover and bake at 350° for 20 minutes.
Meanwhile, in the same skillet, saute apples in butter for 3-4 minutes. Add 1/2 cup apple juice and honey; cook for 1-2 minutes. Spoon over chops. Bake, uncovered, for 5-10 minutes or until heated through. Remove chops and apples to a serving platter and keep warm, reserving pan juices.
In a saucepan, combine cornstarch and remaining apple juice until smooth; add reserved pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork and apples.
