Make Something Monday ... WW Pork Chop Dinner with Apple Cider Sauce

Today ladies I had to bust out my apron to make the meal. Usually everything I make is "Semi-Homemade" today was a little different. It was a little more gourmet ... well gourmet for this girl! Now if your a dill fan you'll love this recipe. I found I'm not such a dill fan, but it was still a good dish. I got this one from Weight Watchers emails, I didn't have cabbage so I made some potatoes. Of course not as healthy as the cabbage but it was sure yummy! Enjoy!

Check me out, home from work and on with the apron!

Here we go, no apple cider so I used cranberry juice.
Take the pork chops sprinkle with dill
Sprinkle the salt

Sprinkle pepper

Throw apples in the pan

In seperate bowl add Chicken Broth

Cranberry Juice, I didn't have Apple Cider

Add Flour

Add Salt

Add Pepper

Pour over apples

Add Mustard

Take out apples and the cooked pork chops

Doesn't it look pretty.

Pototoes yummy!

Oil and Onion mix over diced potatoes and bake!

They come out golden brown and yummy

Ingredients

1 pound(s) uncooked red potato(es), baby-size
3/4 pound(s) savoy cabbage, cut into 3- to 4-inch-wide wedges
2 tsp canola oil
1 pound(s) lean boneless pork chop, four 4 oz chops
2 1/2 tbsp dill, fresh, chopped, divided (plus extra for garnish)
3/4 tsp table salt, divided
1/2 tsp black pepper, freshly ground, divided
1 medium apple(s), Gala suggested, cored and cut into 12 wedges
1 1/4 cup(s) canned chicken broth
1/2 cup(s) apple cider

Instructions

Steam potatoes in a large deep skillet until almost tender, about 6 minutes. Add cabbage wedges and steam until potatoes and cabbage are both tender, about 3 to 4 minutes more. Drain and remove potatoes and cabbage to a serving platter; cover to keep warm.
Heat oil in same skillet over medium-high heat. Sprinkle pork with 1 tablespoon of dill, 1/2 teaspoon of salt and 1/4 teaspoon of pepper; gently press to adhere seasonings to pork.
Add pork to skillet and cook, turning once, until golden and just cooked through, about 6 to 7 minutes; remove to serving platter.
Add apples to skillet; sauté 1 minute. Meanwhile, in a small bowl, whisk together broth, cider, flour and remaining 1/4 teaspoon each of salt and pepper. Add broth mixture to skillet and bring to a boil; reduce heat and simmer 2 minutes. Stir in scallions; simmer until slightly thickened and apples are tender, about 1 minute. Remove from heat; whisk in mustard and remaining 1 1/2 tablespoons of dill.
Lift apples with a slotted spoon onto platter; spoon sauce over top and garnish with chopped dill or dill sprigs. Yields about 1 pork chop, 3 potatoes, 1 cabbage wedge, 3 apple slices and 1/4 cup of sauce per serving.
2 tbsp all-purpose flour
1/4 cup(s) scallion(s), sliced
1 tbsp Dijon mustard