Harvest Pork Chops

(serves 6)
2 cups apple cider or juice, divided
6 boneless pork chops, about 1" each (about 1 3/4 pounds)
1 envelope 4C Crumb & Bake for Pork
2 tablespoons butter
3 large apples, peeled, cored and sliced thick
1 envelope 4C Onion Recipe Mix
1/2 teaspoon ground ginger

1. Preheat oven to 425°F.
2. Place 1/4 cup apple cider in shallow bowl. Dip pork chops in the cider then place in bag with crumb & bake. Shake to coat; place on a baking sheet. Repeat with all chops. Bake for 25 minutes or until a thermometer inserted in the center reaches 160°F.
3. Meanwhile, combine the recipe mix, ginger and 1 1/2 cups cider. Melt the butter in large skillet over medium heat. Add the apples and cook, stirring, until lightly browned, about 5 minutes. Add the recipe mix and bring to boiling. Cook 5 minutes. Add the cornstarch to remaining 1/4 cup cider stirring well. Add to skillet and cook for 2 minutes or until thickened.
4. Place pork chops on plate, top with apple sauce.
Per serving: 309 Calories, 29 g protein, 13 g fat, 35 g total carbohydrates, 3 g dietary fiber, 17 g sugar, 32 g net carbohydrates, 822 mg sodium, 95 mg cholesterol