5 boneless pork chops
3 apples, peeled, cored and cut into small pieces
1 cut-up onion
1/2 quart gluten-free chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon apple cider vinegar
1 1/2 Tablespoons Swerve, or sweetener of choice
1/4 teaspoon dried thyme
1 teaspoon chopped garlic
1/2 teaspoon McIlhenny Co. TABASCO Brand Buffalo Style Hot Sauce
1/4 cup water
1 heaping Tablespoon of cornstarch
In a large skillet over medium heat, lightly brown pork chops each side. Add chopped onion, sauté until soft; next, add apples and sauté until soft, about 5 minutes. Add the rest of the ingredients, and cook at least 1 hour, or longer, until the chops are very tender, and test done with a meat thermometer. Whisk cornstarch into 1/4 cup water until mixed and well blended. Remove pork chops. Turn heat to low, and whisk cornstarch mixture into skillet. Once it is thoroughly blended, add pork chops back into skillet, making sure they are all covered with sauce. Cover and turn off heat, keeping skillet on hot burner, and let sit 5 minutes. Serve.
