4 x 200 g pork chops, trimmed of fat
freshly ground black pepper
olive oil cooking spray
2 firm cooking apples, unpeeled, quartered, core removed, cut into 5mm-thick slices
1 large brown onion, cut into thin wedges
2 cloves garlic, crushed
60 ml dry white wine
60 ml salt-reduced chicken stock
1 tsp Dijon mustard
1 tsp light margarine
110 g Doongara rice, cooked to serve
1 Tbsp thyme leaves
500 g broccoli, cut into florets, steamed, to serve
- Sprinkle pork with pepper. Spray a large non-stick frying pan with cooking spray. Heat over medium-high. Add pork chops. Cook 2-3 minutes each side or just cooked through. Transfer to plate, cover with foil to keep warm.
- Add the apples, onion and garlic to frying pan. Cook over medium-high heat, stirring occasionally, for 6-8 minutes or until the apples are golden. Add the wine and cook, stirring to scrape any bits off base of pan, for 1-2 minutes. Stir in the stock, mustard and margarine.
- Return chops to pan and cook for 1-2 minutes or until heated through. Serve chops and apple mixture with the rice. Sprinkle with thyme and serve with the broccoli.