- Calories 411
- Calories from fat 138
- Fat 15g
- Sat fat 6g
- Cholesterol 100mg
- Sodium 486mg
- Protein 36g
- Carbohydrate 29g
- Sugar 13g
- Fiber 2g
- Iron 2mg
- Calcium 56mg
How to Make It
Step 1
Using a mallet, gently pound each pork chop between two sheets of plastic wrap or wax paper until it is about ½ inch thick. Season with salt and pepper and lightly dredge in the flour, shaking off any excess.
Step 2
In a large skillet, heat 2 tablespoons of the oil over medium heat. Cook 3 chops until the edges turn golden brown, about 4 minutes.
Step 3
Turn the chops and cook the other side for 3 to 4 minutes. Transfer to a plate and cover loosely with foil. Repeat with the remaining chops and oil.
Step 4
Add the juice, cider, and ¾ cup water to the pan, stirring any crystallized juices left clinging to the bottom (use a wooden spoon to prevent scratching).
Step 5
Bring to a boil, add the carrots, and simmer until syrupy, about 12 to 13 minutes.
Step 6
Remove from heat, swirl in the butter, and add the thyme. Season to taste with salt and pepper. Spoon the sauce over the chops and serve.
