Classic Pork with Apples
Prep Time
15 minutes
Cook Time
20 minutes
Nutritional Info
Calories294 kcal
Protein43 g
Fat12 g
Carbohydrate9 g
Fibre1.4 g
Sodium385 mg
Calcium88 mg
Source: Dairy Farmers of Canada 2017 Milk Calendar


1/2 tsp(2 ml)each salt, paprika, dried thyme leaves, and black pepper
6boneless pork loin chops, about 3/4-inch (2 cm) thick
3-4 tsp(15-20 ml)butter
1large red or green apple
1/2 cup(125 ml)finely chopped onion
1clove 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve pork with apple slices and sauce spooned over top.