Classic Pork with Apples

This recipe is from the Dairy Farmers of Canada’s Calendar.

Updated with the robust flavours of apple cider and contemporary spices, this classic pairing of pork and apples makes an easy weeknight dinner. Serve the extra sauce over rice or noodles.



    • 1/2 tsp (2 mL) salt
    • 1/2 tsp (2 mL) paprika
    • 1/2 tsp (2 mL) dried thyme leaves
    • 1/2 tsp (2 mL) black pepper
    • 6 boneless pork loin chops, about ¾-inch (2 cm) thick
    • 3 to 4 tsp (15 to 20 mL) butter
    • 1 large red or green unpeeled apple
    • 1/2 cup (125 mL) finely chopped onion
    • 1 clove garlic, minced
    • 1/3 cup (75 mL) apple cider or juice
    • 2 tbsp (30 mL) Dijon mustard, preferably grainy-style
    • 2 tbsp (30 mL) all-purpose flour
    • 1 1/3 cups (325 mL) milk
    • Freshly ground pepper



In a small bowl, stir salt with paprika, thyme and pepper. Sprinkle over both sides of pork. Melt 3 tsp (15 mL) butter in large frying pan over medium-high heat. Cook pork 2 min a side or until a deep golden. Set aside on a platter. Meanwhile, using a sharp knife, scoop out apple core from both top and bottom of apple. Slice apple into rings ½-inch (1 cm) thick.

Add onion and garlic to pan (and remaining butter if needed). Stir 1 min. Add cider, stirring to remove any brown bits from bottom. Whisk in Dijon mustard. Return pork and any juices to pan; cover and simmer 5 min. Turn pork; add apple slices and simmer covered 3 to 5 more min until pork is cooked and apples are just tender. Remove pork and apples to a platter; cover to keep warm.

Boil cider mixture uncovered until liquid has nearly evaporated, about 1 min. Whisk flour into milk. Gradually whisk into cider mixture in pan. Stirring, bring to a boil; cook about 2 min until mixture thickens. Add pepper and salt if needed to taste. Stir any pork juices on platter back into sauce.

Serve pork with apple slices and sauce spooned over top.

Yields: 6 Servings

This recipe is from Dairy Farmers’ of Canada’s Milk Calendar: