Classic Pork with Apples
- Small Bowl
- Large Frying Pan
- 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
- 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.
- 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.
- 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.
- 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.
- 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.