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Ingredients:

• ¾ cup reduced-sodium chicken broth, divided
• 2 tsps. arrowroot starch
• 2 tsps. coconut oil
• 4 4-oz. boneless pork chops, ½ inch thick, trimmed of fat
• 1 small yellow onion, sliced
• 1 tart apple, such as Granny Smith, peeled and sliced
• ¼ cup apple juice
• 2 tsp. Dijon mustard
• ¼ tsp. dried thyme

Directions:

1. Mix 2 tablespoons broth and arrowroot starch in a small bowl.
2. Heat oil in a large nonstick skillet over high heat. Add chops and cook until browned, 2 to 3 minutes per side. Transfer to a plate.
3. Reduce heat to medium-high and add onion to the skillet. Cook, stirring often, until it starts to soften and brown, 2 to 3 minutes. Add apple and cook, stirring often, until tender, 3 to 5 minutes. Stir in the remaining broth, juice, mustard, thyme, and the arrowroot mixture. Bring to a boil, stirring, until thickened and glossy, about 1 minute. Return the cops to the pan and heat through. Serve immediately.