Apple Rosemary Porkchops
4 tsp vegetable oil
8 boneless, fast-fry pork loin chops
2 medium onions, halved and sliced
2 cloves garlic, minced
2 apples (such as Golden Delicious, Idared, or Spartan)
1 tbsp chopped fresh rosemary
1 cup apple cider
1 tbsp cornstarch
3 tbsp Dijon mustard
Salt and pepper, to taste
In large skillet over medium-high heat, heat 2 tsp of the oil.
Cook pork chops for 1 1/2 minutes on each side; remove to plate.
Add remaining oil to skillet.
Add onions and cook 5 minutes or until soft.
Add garlic and cook 1 minute.
Return chops to pan, add apples and rosemary; season with salt and pepper.
In small bowl, whisk together apple cider and cornstarch until smooth; whisk in mustard.
Pour cider mixture over chops.
Bring to boil, stirring occasionally; cook 3 to 5 minutes or until apples are tender and sauce is thickened.