On Thu, 04 Nov 2010 20:07:06 -0700, Ranée at Arabian Knits
> wrote:

> Was fantastic!
>
> We had this:
> <http://www.finecooking.com/recipes/i...tternut-squash
> -potatoes-corn-bacon.aspx>

Simple meal here. Pork chops, baked potato and baked acorn squash.


Pork Chops with Apples and Thyme
http://www.eatingwell.com/recipes/po...les_thyme.html
From EatingWell: Fall 2004

4 servings

Active Time: 15 minutes | Total Time: 30 minutes

Ingredients

3/4 cup reduced-sodium chicken broth, divided
2 teaspoons cornstarch
2 teaspoons canola oil
4 4-ounce boneless pork chops, 1/2 inch thick, trimmed of fat
1 small onion, sliced
1 tart apple, such as Granny Smith, peeled and sliced
1/4 cup apple cider, or apple juice
2 teaspoons Dijon mustard
1/4 teaspoon dried thyme

Preparation

Mix 2 tablespoons broth and cornstarch in a small bowl.

Heat oil in a large nonstick skillet over high heat. Add chops and
cook until browned, 2 to 3 minutes per side. Transfer to a plate.

Reduce heat to medium-high and add onion to the pan. Cook, stirring
often, until it starts to soften and brown, 2 to 3 minutes. Add apple
and cook, stirring often, until tender, 3 to 5 minutes. Stir in the
remaining broth, cider (or juice), mustard, thyme and the cornstarch
mixture. Bring to a boil, stirring, until thickened and glossy, about
1 minute. Return the chops to the pan and heat through.

Serve immediately.


--

Never trust a dog to watch your food.