Pork Chops with dried apples and prosciutto
- 2 thin-cut boneless pork loin chops (8 ounces), trimmed of fat
- 1/8 teaspoon kosher salt, or to taste
- 1/8 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 (see Tips for Two)
- 1 teaspoon cider vinegar
- 1 teaspoon chopped fresh sage or 1/4 teaspoon rubbed dried sage
- 2 teaspoons whole-grain mustard
- 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.