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Pork Chops with Apples & Rosemary
Apple cider, rosemary and Dijon mustard flavour the glaze for this quick skillet dish.
 


Pork Chops with Apples & Rosemary

4 tsp

vegetable oil

20 mL

8

boneless, fast-fry pork loin chops

8

2

medium onions, halved and sliced

2

2

cloves garlic, minced

2

2

Ontario apples (such as Cortland, Crispin, Golden Delicious, Idared, Jonagold, Northern Spy, Spartan)

2

1 tbsp

chopped fresh rosemary (or 1 tsp/5 mL dried)

15 mL

1 cup

apple cider

250 mL

1 tbsp

cornstarch

15 mL

3 tbsp

Dijon mustard

45 mL

Salt and pepper, to taste

In large skillet over medium-high heat, heat 2 tsp (10 mL) of the oil. Cook pork chops for 1 ½ minutes on each side; remove to plate.

Add remaining oil to skillet. Add onions and cook 5 minutes or until soft. Add garlic and cook 1 minute. Return chops to pan, add apples and rosemary; season with salt and pepper.

In small bowl, whisk together apple cider and cornstarch until smooth; whisk in mustard. Pour cider mixture over chops.

Bring to boil, stirring occasionally; cook 3 to 5 minutes or until apples are tender and sauce is thickened.

Makes 4 servings.

 

  


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