Pork with Dried Apples & Prosciutto
Our favorite fall flavors come together in this simple skillet supper, united in a tangy cider sauce. Accompany the pork with mashed potatoes - perfect for soaking up the sauce.
Ingredients
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2 thin-cut boneless pork loin chops, (8 ounces), trimmed of fat
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1/8 teaspoon kosher salt, or to taste
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1/8 teaspoon freshly ground pepper
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1 teaspoon extra-virgin olive oil
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2 thin slices prosciutto, (1 ounce), chopped
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1 cup apple cider
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3/4 cup chopped dried apples
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1/2 cup reduced-sodium chicken broth, divided (see Tips for Two)
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1 teaspoon cider vinegar
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1 teaspoon chopped fresh sage, or 1/4 teaspoon rubbed dried sage
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2 teaspoons whole-grain mustard
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1 teaspoon cornstarch
Directions
1.
Sprinkle pork chops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned on both sides, 1 to 2 minutes per side. Transfer to a plate. Add prosciutto and cook, stirring constantly, until browned, about 1 minute. Transfer to the plate.
2.
Add cider, apples, 1/4 cup broth, vinegar and sage to the pan and bring to a boil, scraping up any browned bits. Reduce heat to a simmer and cook, stirring occasionally, until the apples have softened, 4 to 6 minutes.
3.
Stir together mustard, cornstarch and the remaining 1/4 cup broth in a small bowl. Add to the pan and bring to a simmer, stirring constantly. Return the pork and prosciutto to the pan and simmer, turning the pork to coat, until heated through, 1 to 2 minutes.
Tip:
Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
Nutrition information
Calories 369, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 5 g, Cholesterol 77 mg, Sodium 663 mg, Carbohydrate 39 g, Fiber 3 g, Protein 30 g, Potassium 454 mg. Exchanges: Fruit 2.5, Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet
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