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View more "2017" recipes Classic Pork with Apples Recipe

Classic Pork with Apples

Dairy Farmers of Canada
Add to Calendar 04/23/2017 10:00 AM 04/23/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

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

Yields: 6 Servings

See full recipe: https://www.dairygoodness.ca/milk/my-milk-calendar/recipes/classic-pork-with-apples?source=calendar
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  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 20 mins
  • Yields 6 Servings

This recipe is featured in 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.

  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 20 mins
  • Yields 6 Servings

Ingredients

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

Preparation

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.

Tips

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 Info

Per serving
Energy: 294 Calories
Protein: 43 g
Carbohydrate: 12 g
Fat: 9 g
Fibre: 1.4 g
Sodium: 385 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 8 % / 88 mg
Selenium: 168 %
Thiamin: 95 %
Niacin: 62 %
Vitamin B12: 49 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

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