Apples, with their touch of sweetness, are a perfect complement to pork chops. This is a delicious weeknight meal that comes together with little fuss. Serve these pork chops with mashed sweet potatoes or brown rice.
Prep time
10 min
Cook time
10 min
Servings
4
Prep time
10 min
Cook time
10 min
Servings
4
Ingredients
5 mL (1 tsp) canola oil
2 cloves garlic, minced
5 mL (1 tsp) dried thyme leaves
1 mL (¼ tsp) fresh ground pepper
4 boneless pork loin chops, about 500 g/1 lb
2 red skinned apples, cored and sliced
125 mL (½ cup) sodium reduced chicken or vegetable broth
5 mL (1 tsp) Dijon mustard
2 mL (½ tsp) cornstarch
Directions
In a bowl, combine oil, garlic, thyme and pepper; add pork chops and rub mixture all over.
Heat a large nonstick skillet over medium high heat and brown pork chops on both sides. Remove to plate and add apple slices to pan; cook, stirring for 2 minutes.
Whisk together broth, mustard and cornstarch; pour into skillet. Stir to coat apples. Return pork chops to skillet and cook, turning once, for about 3 minutes. *