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Speedy Pork and Apple Skillet Dinner

Makes 4 servings

Preparation Time: 10 min
Cooking Time: 10 min

Apples, with their touch of sweetness, are a perfect complement to pork chops. This is a delicious weeknight meal that comes together with little fuss. Serve these pork chops with mashed sweet potatoes or brown rice.

Ingredients

1 tsp canola oil 5 mL
2  cloves garlic, minced 2 
1 tsp dried thyme leaves 5 mL
1/4 tsp fresh ground pepper 1 mL
4  boneless pork loin chops 500 g
2  red skinned apples, cored and sliced 2 
1/2 cup sodium reduced chicken or vegetable broth 125 mL
1 tsp Dijon mustard 5 mL
1/2 tsp cornstarch 2 mL

Instructions

Step 1
In a bowl, combine oil, garlic, thyme and pepper; add pork chops and rub mixture all over.

Step 2
Heat a large nonstick 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.

Step 3
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.

Tips

Save money by buying larger packages of pork loin chops and freeze the extras 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. 
 
*Use a digital food thermometer to check that pork has reached an internal temperature of 160°F (71°C).

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 211
8%
Fat / Lipides 5 g
Saturated / saturés 2 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 62 mg
7%
Sodium / Sodium 159 mg
3%
Carbohydrates / Glucides 10 g
6%
Fiber / Fibres 1 g
Sugars / Sucres 7 g
Protein Protéines 30 g
Vitamin A / Vitamine A
3%
Vitamin C / Vitamine C
2%
Calcium / Calcium
9%
Iron / Fer
© All rights reserved. Health Canada and Heart and Stroke Foundation of Canada, 2014. Reproduced with permission from the Minister of Health, 2014. Recipe was developed by Emily Richards, P.H. Ec.

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