|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|
|3-4 tsp||(15-20 ml)||butter|
|1||large red or green 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|
|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 1 tbsp (15 ml) butter in a large frying pan over medium-high heat. Cook pork 2 minutes a side or until a deep golden brown. Set aside on a platter. Meanwhile, using a sharp knife, scoop out apple core from both top and bottom (or use an apple corer) of apple. Slice apple into rings 1/2-inch (1 cm) thick.
- Add onion and garlic to pan (and remaning butter if needed). Stir 1 minute. Add cider, stirring to remove any brown bits from the pan. Whisk in Dijon mustard. Return pork and any accumulated juices to pan; cover and simmer 5 minutes. Turn pork; add apple slices and simmer covered for 3-5 more minutes, 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 minute. Whisk flour into milk. Gradually whisk into cider mixture. Stirring, bring to a boil; cook about 2 minutes until mixture thickens. Add pepper and salt if needed, to taste. Stir any pork juices on platter back into the sauce.
- Serve pork with apple slices and sauce spooned over top.