Categories: Pork
Ingredients
- 2 thin-cut boneless pork loin chops, (8 ounces), trimmed of fat
- ⅛ teaspoon kosher salt, or to taste
- ⅛ teaspoon freshly ground pepper
- 1 teaspoon extra-virgin olive oil
- 2 thin slices prosciutto, (1 ounce), chopped
- 1 cup apple cider
- 3/4 cup chopped dried apples
- 1/2 cup reduced-sodium chicken broth, divided
- 1 teaspoon cider vinegar
- 1 teaspoon chopped fresh sage, or 1/4 teaspoon rubbed dried sage
- 2 teaspoons whole-grain mustard
- 1 teaspoon cornstarch
Directions
- 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.
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Add cider, apples, ¼ 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.
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Stir together mustard, cornstarch and the remaining ¼ 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.