4 pork chops (¾†thick)
1 onion sliced
2 cups sliced mushrooms
2 tablespoons balsamic vinaigrette
2 cup chicken broth
2 red apples, sliced
1 teaspoon dried thyme leaves
Melt just enough butter in a large skillet to coat bottom of pan. Cook chops over medium heat 4 minutes on each side, or until browned.
Add onion, mushrooms and dressing. Cook for 3 more minutes.
Stir in broth, apples, and thyme.
Reduce heat and simmer 10 minutes or until heated through.
You can serve over rice, or noodles, or with new potatos. Pour pan juices over all.
