With fresh sage and apple, this dish is tasty, easy and done in a flash. The recipe says garlic butter, but I keep a jar with three cloves of garlic covered in olive oil and use that instead. The garlic oil is delicious for salads also. —Lorraine Caland, Shuniah, Ontario
- 1 tablespoon canola oil
- 4 boneless pork loin chops (4 ounces each)
- 1 medium apple, peeled and sliced
- 1/2 cup unsweetened apple juice
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon rubbed sage
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- In a large skillet, heat oil over medium heat. Add pork chops and apple; cook 4-5 minutes on each side or until a thermometer inserted in pork reads 145° and apple is golden brown. Remove from pan; keep warm.
- Add remaining ingredients to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Serve with chops and apple. Yield: 4 servings.
Originally published as Skillet Apple Pork Chops in Healthy Cooking October/November 2012, p44
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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