Preparation:
In a large skillet quickly brown pork chops on both sides in hot oil. Drain off fat. Sprinkle chops lightly with salt.
Add onion wedges, apple cider or apple juice, thyme and bouillon granules to the chops in the skillet. Bring to boiling. Reduce heat. Cover and simmer about 20 minutes or till chops are no longer pink. Transfer chops and onion to a serving platter. Keep warm.
Stir together cornstarch and water. Stir into juices in the skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Pour over chops. |
