Ingredients Jump to Instructions ↓

  1. 2 thin-cut boneless pork loin chops, (8 ounces), trimmed of fat

  2. 1/8 teaspoon kosher salt, or to taste

  3. 1/8 teaspoon freshly ground pepper

  4. 1 teaspoon extra-virgin olive oil

  5. 2 thin slices prosciutto, (1 ounce), chopped

  6. 1 cup apple cider

  7. 3/4 cup chopped dried apples

  8. 1/2 cup reduced-sodium chicken broth, divided (see Tips for Two)

  9. 1 teaspoon cider vinegar

  10. 1 teaspoon chopped fresh sage, or 1/4 teaspoon rubbed dried sage

  11. 2 teaspoons whole-grain mustard

  12. 1 teaspoon cornstarch

Instructions Jump to Ingredients ↑

  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. 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.


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