PORK CHOPS WITH APPLES AND CREAMY MUSTARD SAUCE

This was a Kraft Foods recipe that I tweaked to make it diabetic-friendly.

1

Tbsp.  white whole-wheat (or your favorite low-carb) flour

1/2

tsp.  dried thyme 

1/2

tsp.  pepper

4

 center-cut boneless pork chops (1 lb.), 1/2 inch thick

2

tsp.  olive or coconut oil

1

small  onion, chopped

1

small  Gala apple, thinly sliced, each slice cut in half

3/4

cup  chicken broth

4

oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel (low-fat cream) Cheese, cubed

2

Tbsp.  GREY POUPON Dijon Mustard

MIX first 3 ingredients on small plate. Add chops, 1 at a time; turn to evenly coat both sides of each.

HEAT oil in large nonstick skillet on medium heat. Add chops; cook 5 min. on each side or until done (160ºF). Transfer to plate; cover to keep warm.

ADD onions to same skillet; cook and stir 3 min. Stir in apples; cook 1 min. Add broth, cream cheese and mustard; cook 5 min. or until vegetables are crisp-tender and sauce is slightly thickened, stirring frequently. Serve sauce over chops.