Ingredients

• 1 1/2 lbs boneless pork chops, sliced thin
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 lb granny smith apple (about 3)
• 1 small onion, cut into 16 thin wedges
• 2 tablespoons butter
• 3/4 cup beef broth
• 1/3 cup apple cider
• 1/4 cup pure maple syrup
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon cornstarch

Instructions

1. With a mallet or rolling pin pound pork chops in-between two sheets of plastic wrap until 1/4 inch thin.

2. Salt and pepper both sides of chops.

3. Peel and core apples, cutting into 12-16 wedges each (up to you how thin you want the slices).

4. Melt 1 T.

5. butter in a 12 inch fry pan over mediun heat.

6. Cook apples and onions until lightly browned, about 8 minutes total.

7. Remove to a plate and cover to keep warm.

8. Add the remaining 1 T.

9. butter inccreasing heat to medium high.

10. Add chops and cook for 3 minutes on one side, turn and cook for another three minutes.

11. Cut one to check if no longer pink and if not, remove to the plate with the apples and onions, covering again to keep warm.

12. Mix together broth, cider, syrup, mustard and cornstarch.

13. Add to fry pan and bring to a boil.

14. Cook until reduced to about 1/2 cup, around 5 minutes.

15. Gently toss chops with apple mixture.

16. Drizzle glaze over top and serve.