Braised Pork Chops with Sweet Potatoes and Apples

1/4 c. flour
1/2 t. salt
1/4 t. pepper
4 bone-in, center-cut pork chops (6-8 oz each)
2 T. olive oil
1 large onion, sliced
1 c. low-sodium chicken broth
2 large sweet potatoes, peeled, cut into wedges
2 golden delicious apples, halved, cored, cut into wedges
2-3 sprigs fresh thyme

Combine flour, salt and pepper in a large bowl. Dredge chops in seasoned flour, shaking off excess. Warm oil in a large skillet over medium-high heat. Add chops and cook until lightly browned, about 2 minutes per side. Transfer to slow cooker. Add onion to skillet and cook, stirring often, until softened, about 3 minutes. Pour in broth, increase heat to hight and bring to a boil, stirring to pick up any browned bits on bottom. Pour over pork chiops in slow cooker. Scatter sweet potatoes and apples around chops and thyme. Cover and cook on low until tender, about 3 hours, or on high for 1 1/2 hours.
Per Serving: 435 cal. 18 g fat (5 sat. fat), 58 mg chol, 6 g fiber, 25 g. protein, 44g carbs, 797 mg sod.