Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp. flour
  • 1/2 tsp. dried thyme leaves
  • 1/2 tsp. pepper
  • 4 boneless pork chops (1 lb.), 1/2 inch thick
  • 2 tsp. oil
  • 1 small onion, chopped
  • 1 small Gala apple, thinly sliced, halved
  • 3/4 cup chicken broth
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 2 Tbsp. GREY POUPON Dijon Mustard

Instruction

  • Mix first 3 ingredients on small plate. Add chops, 1 at a time, turning to evenly coat both sides of chop.
  • Heat oil in large nonstick skillet on medium heat. Add chops; cook 5 min. on each side or until done (145ºF). Transfer to plate; cover to keep warm.
  • Add onions to 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, cream cheese is completely melted and sauce is slightly thickened, stirring frequently. Serve spooned over chops.