EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|2 thin-cut boneless pork loin chops, (8 ounces), trimmed of fat||3/4 cup chopped dried apples|
|1/8 teaspoon kosher salt, or to taste||1/2 cup reduced-sodium chicken broth, divided (see Tips for Two)|
|1/8 teaspoon freshly ground pepper||1 teaspoon cider vinegar|
|1 teaspoon extra-virgin olive oil||1 teaspoon chopped fresh sage, or 1/4 teaspoon rubbed dried sage|
|2 thin slices prosciutto, (1 ounce), chopped||2 teaspoons whole-grain mustard|
|1 cup apple cider||1 teaspoon cornstarch|
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.
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.
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.
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.
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