6 pork chops that total about 2 lb
2 tsp cornstarch
1 cup water, divided
1 packet dry onion soup mix
1 tbsp Splenda brown sugar blend
1 apple, cored & sliced
In a large skillet over medium-high heat, heat the oil; add the chops and brown on both sides - will take about 10 minutes. Remove from pan and set aside. Spoon fat off pan juices.
Stir the cornstarch and 1/4 cup of the water together in a cup until smooth.
Add the remaining water, soup mix, and Splenda to the pan, stir to blend. Add sliced apple - stir to coat. Heat mixture to boiling.
Return chops to skillet; reduce heat to low. Cover and cook 10 to 15 minutes or until chops are cooked through, stirring occasionally.
Remove the pork chops and apples to serving platter, keeping warm.
Stir the cornstarch mixture into the skillet drippings and bring to a boil over medium heat. Cook, stirring, until thickened. Spoon hot sauce over the pork chops and apples. Garnish with a sprig of marjoram, rosemary, or parsley, if desired.
Note: Suggested apples for this dish are Granny Smith, Winesap, or Rome.
This is a file photo.
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