Pork Chops with Apples and Ginger

Total Time
27 min
10 min
12 min


ground coriander

1 tsp

table salt

¾ tsp

ground cumin

½ tsp

black pepper

¼ tsp

olive oil

2 tsp

uncooked lean boneless pork chop(s)

20 oz, trimmed, 4 (5-ounce) center-cut loin chops

uncooked shallot(s)

1 large, finely chopped

ginger root

1 Tbsp, grated, peeled fresh

fresh apple(s)

2 medium, unpeeled, cored ,and cut into 1/2-inch pieces

canned chicken broth



2 Tbsp, whole-grain variety

fresh parsley

2 Tbsp, chopped flat leaf

olive oil cooking spray

1 spray(s)


  1. Stir together 1/4 teaspoon of coriander, 1/2 teaspoon of salt, 1/4 teaspoon of cumin, and pepper in cup. Rub spice mixture onto both sides of pork.
  2. Heat oil in large heavy skillet over medium-high heat. Add pork and cook, turning once, until instant-read thermometer inserted into sides of chops registers 145°F, 5–6 minutes. Transfer to plate.
  3. Spray same skillet with olive oil nonstick spray. Add shallot and ginger; reduce heat and cook, stirring constantly, until shallot softens, 1–2 minutes. Add apples and remaining 3/4 teaspoon coriander, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon cumin. Cook, stirring occasionally, until apples begin to soften, about 2 minutes. Stir in broth and scrape up any browned bits from bottom of skillet. Cover and cook until apples are tender, about 3 minutes. Return pork and any accumulated juices to skillet and cook until heated through, 1–2 minutes. Stir in mustard. Sprinkle with parsley and serve.
  4. Per serving: 1 pork chop with 1/2 cup apple mixture


Serve the pork chops with heat-and-serve brown rice available in plastic pouches near the dry rice in supermarkets (1/3 cup cooked brown rice per serving will increase the SmartPoints by 2).

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