- 5 mL (1 tsp) vegetable oil
- 2 cloves garlic, minced
- 5 mL (1 tsp) dried thyme leaves
- 1 mL (¼ tsp) ground pepper
- 4 boneless pork loin chops (about 450 g/1 lb)
- 2 red skinned apples, cored and sliced
- 125 mL (½ cup) sodium-reduced chicken or vegetable broth
- 5 mL (1 tsp) Dijon mustard
- 2 mL (½ tsp) cornstarch
- In a bowl, combine oil, garlic, thyme and pepper; add pork chops and rub mixture all over.
- Heat a large non-stick skillet over medium-high heat and brown pork chops on both sides. Remove to plate and add apple slices to pan; cook, stirring for 2 minutes.
- Whisk together broth, mustard and cornstarch; pour into skillet. Stir to coat apples. Return pork chops to skillet and cook, turning once, for about 3 minutes. Use a digital food thermometer to check that the pork has reached an internal temperature of 71 °C (160 °F).
- Save money by buying larger packages of pork loin chops. Freeze extras for up to 1 year for another meal.
- Switch up the type of apple. See what’s available at your grocery store or farmers’ market.
- Take this recipe to a whole new level by swapping out apples for pears.