This recipe is taken from the 2017 Milk Calendar. Updated with the robust flavours of apple cider and contemporary spices, this classic pairing of pork and apples makes an easy weeknight dinner. Serve the extra sauce over rice or noodles.
- Prep: 15 min
- Cooking: 20 min
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) paprika
- 1/2 tsp (2 mL) dried thyme leaves
- 1/2 tsp (2 mL) black pepper
- 6 boneless pork loin chops about ¾-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 a platter. Meanwhile, using a sharp knife, scoop out apple core from both top and bottom of apple. Slice apple into rings ½-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.
Local apples are available year-round, not just in the fall. Choose varieties such as Cortland or Empire that hold their shape when cooked.
Let your child use a melon baller to help scoop out core.
Add 1 to 2 tbsp (15 to 30 mL) fresh thyme leaves to the sauce during the last 2 min of simmering. Substitute boneless skinless chicken for pork. Or use bone-in pork loin chops or pork tenderloin cut into medallions.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 88 mg|
|Vitamin B12:||49 %|