Pork Chops with Apples and Ginger

Year Round Fresh pg 203 4 servings
1 t ground coriander
3/4 t salt
1/2 t ground cumin
1/4 t black pepper
2 t olive oil
4 (5 oz) lean center-cut boneless pork loin chops, trimmed
1 large shallot, finely chopped
1 T grated peeled fresh ginger
2 apples, cored and cut into 1/2" pieces
1/3 c chicken broth
2 T whole-grain mustard
2 T chopped fresh flat-leaf parsley

1. Stir together 1/4 t of coriander, 1/2 t salt, 1/4 t cumin, and pepper in cup. Rub spice mixture onto both sides of pork.
2. Heat oil in large heavy skillet over medium-high heat. Add pork and cook, turning once, until instant-read thermometer inserted into sides of chops registers 145, 5-6 minutes. transfer to plate.
3. Spray same skillet with olive oil nonstick spray. Add shallot and ginger; reduce heat and cook, stirring occasionally, until shallot softens, 1-2 minutes. Add apples and remaining 3/4 t coriander, remaining 1/4 t of salt, and remaining 1/4 t of cumin. Cook, stirring occasionally, until apples begin to soften, about 2 minutes. Stir in broth and scrape up bits from bottom of pan. Cover and cook until apples are tender, about 3 minutes. Return pork and any accumulated juices to skillet and cook until heated through, 1-2 minutes. Stir in mustard. Sprinkle with parsley and serve.
1 pork chop with 1/2 c apple mixture=1 serving