Pork Chops with Apples and Rosemary
Apple cider, rosemary and Dijon mustard flavour the glaze for this quick skillet dish.
Makes 4 servings.
|4 tsp||vegetable oil||20 mL|
|8||boneless, fast-fry pork loin chops||8|
|2||medium onions, halved and sliced||2|
|2||cloves garlic, minced||2|
|2||Ontario apples (such as Cortland, Crispin, Golden Delicious, Idared, Jonagold, Northern Spy, Spartan)||2|
|1 tbsp||chopped fresh rosemary (or 1 tsp/5 mL dried)||15 mL|
|1 cup||apple cider||250 mL|
|1 tbsp||cornstarch||15 mL|
|3 tbsp||Dijon mustard||45 mL|
|Salt and pepper, to taste|
In large skillet over medium-high heat, heat 2 tsp (10 mL) of the oil. Cook pork chops for 1 1/2 minutes on each side; remove to plate.
Add remaining oil to skillet. Add onions and cook 5 minutes or until soft. Add garlic and cook 1 minute. Return chops to pan, add apples and rosemary; season with salt and pepper.
In small bowl, whisk together apple cider and cornstarch until smooth; whisk in mustard. Pour cider mixture over chops.
Bring to boil, stirring occasionally; cook 3 to 5 minutes or until apples are tender and sauce is thickened.