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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