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Ingredients
- 4 boneless pork chops, cut about 3/4 in thick, trimmed
- 1 T grill seasoning
- 1 T olive oil
- 1 medium yellow onion, thinly sliced
- 1 box (12 oz) frozen winter squash, thawed
- 1 can (10.75 oz) condensed cream of celery soup
- 1 c reduced-sodium chicken broth
- 34 c apple cider
- 1 t Dijon mustard
- 1 t dried thyme
- 1 large tart apple peeled, seeded and sliced
Preparation
Step 1
1. Season chops with grill seasoning.
2. Heat a large skillet over medium-high heat; when hot, add the oil. Add chops and brown about 4 minutes per side. Transfer chops to plate.
3. Add onions to the skillet. Cook for 2-3 minutes or until they begin to soften stirring often. Add the squash. Cover and cook for 3-8 minutes or until barely heated through, stirring occasionally.
4. Stir in the condensed soup, broth, cider and mustard. Add the thyme, rubbing it between your fingers as you add it to the pan. Return pork chops to pan and top with apples, Bring to a boil, reduce heat to low. Cover and cook for 10 minutes. Serve over rice.