Tart Apple Pork
- Total Time
Apples and fresh herbs complement the pork, giving it the moisture and flavor her husband wants.
uncooked lean boneless pork chop(s)16 oz, center-cut, trimmed of all visible fat
rosemary1 Tbsp, fresh, chopped
fresh thyme1 Tbsp, fresh, chopped
table salt½ tsp
black pepper¼ tsp, freshly ground
canola oil2 tsp
fresh apple(s)2 medium, Granny Smith, peeled, cored, and sliced
uncooked onion(s)1 large, thinly sliced
apple juice⅔ cup(s), unsweetened variety
honey mustard2 Tbsp
- Sprinkle the chops with the rosemary, thyme, salt, and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the chops and cook until browned and cooked through, 4–5 minutes on each side; transfer to a plate and cover to keep warm.
- Heat the remaining 1 teaspoon oil in the same skillet over medium heat. Add the apples and onion. Cook, stirring occasionally, until tender and golden, about 8 minutes. Stir in the apple juice and honey mustard; bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens slightly, about 5 minutes. Return chops to pan and cook, turning once, to heat through, about 2 minutes. Yields 1 chop with 1/2 cup apple mixture per serving.