Classic Pork with Apples

Classic Pork with Apples


  • Small Bowl
  • Large Frying Pan
  • Platter
  • Sharp Knife
  • Small Cooking Pot


  • 1/2 tsp (2 mL) each, salt, paprika, dried thyme leaves and black pepper
  • 6 boneless pork loin chops, about 3/4-inch (2 cm) thick
  • 3 to 4 tsp (15 to 20 mL) butter
  • 1 large red or green unpeeled apple
  • 1/2 cup (125 mL) finely chopped onion
  • 1 clove garlic, minced
  • 1/3 cup (75 mL) apple cider or juice
  • 2 tbsp (30 mL) Dijon mustard, preferably grainy-style
  • 2 tbsp (30 mL) all-purpose flour
  • 1 1/3 cups (325 mL) milk
  • Freshly ground pepper


  1. In a small bowl, stir salt with paprika, thyme and pepper. Sprinkle over both sides of pork. Melt 3 tsp (15 mL) butter in large frying pan over medium-high heat. Cook pork 2 min a side or until a deep golden. Set aside on platter. Meanwhile, using a sharp knife, scoop out apple core from both top and bottom of apple. Slice apple into rings 1/2-inch (1 cm) thick. 
  2. Add onion and garlic to pan (and remaining butter if needed). Stir 1 min. Add cider, stirring to remove any brown bits from bottom. Whisk in Dijon mustard. Return pork and any juices to pan; cover and simmer 5 min. 
  3. Turn pork; add apple slices and simmer covered 3 to 5 more min until pork is cooked and apples are just tender. Remove pork and apples to a platter; cover to keep warm. 
  4. Boil cider mixture uncovered until liquid has nearly evaporated, about 1 min. Whisk flour into milk. Gradually whisk into cider mixture in pan. Stirring, bring to a boil; cook about 2 min until mixture thickens. Add pepper and salt if needed to taste. Stir any pork juices on platter back into sauce.
  5. Serve pork with apple slices and sauce spooned over top. 
Cooking Tip: Local apples are available year-round, not just in the fall. Choose varietes such as Cortland or Empire that hold their shape when cooked.