Tart Apple Pork

Total Time
40 min
10 min
30 min
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


1 Tbsp, fresh, chopped

fresh thyme

1 Tbsp, fresh, chopped

table salt

½ tsp

black pepper

¼ tsp, freshly ground

canola oil

2 tsp

fresh apple(s)

2 medium, Granny Smith, peeled, cored, and sliced

uncooked onion(s)

1 large, thinly sliced

apple juice

cup(s), unsweetened variety

honey mustard

2 Tbsp


  1. 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.
  2. 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.

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