Pork Chops with Apples and Rosemary

Apple cider, rosemary and Dijon mustard flavour the glaze for this quick skillet dish.

Makes 4 servings.


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 1/2 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.