Pork Chops and Orleans Style Vegetables

1. In a screw-top jar, combine apple juice and flour. Shake until smooth. Set aside.
2. Season pork chops with salt, pepper, sage and garlic powder.
3. In a large skillet over medium-high heat, melt butter. Brown chops 3 to 4 minutes on each side, or to taste. Remove from skillet and keep warm.
4. In the same skillet, add water, dehydrated beef stock mix, Dijon mustard and the vegetable mix. Cover (with a cover or foil) and bring to a boil. Simmer over medium heat 3 minutes, stirring twice.
5. Add apple juice and flour mixture; cook and stir until sauce is thickened and vegetables are tender.
6. Return chops to skillet and coat with sauce. Reheat for 1 minute, if necessary and serve. 

Nutrition Facts (per serving):

Calories: 320

Protein:  31 g

Fat:    13 g

Carbohydrate:  20 g

Fibre:   3 g

Sodium: 595 mg