Herbed Pork Chops with Apples

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Herbed Pork Chops with Apples

Herbed Pork Chops with Apples


  • ¼ cup cider vinegar
  • 3 large Golden Delicious apples about 1 ½ lbs. total
  • ½ teaspoon ground cumin
  • 1 tablespoon each Dijon mustard and water
  • ¼ cup apple jelly
  • Pepper
  • 6 center-cut loin pork chops about 2 lbs. total, trimmed of fat


  • Sprinkle chops with pepper; then cook in a wide nonstick frying pan over medium-high heat, turning once, until well browned on both sides (about 14 minutes).

    In a small bowl, mix jelly, mustard, water, and cumin. Spoon evenly over chops. Reduce heat to low, cover, and cook until chops look faintly pink to white in center; cut to test (about 10 minutes; meat should still be moist). With a slotted spoon or a fork, transfer chops to a platter; keep warm.

    Peel, core, and thinly slice apples. Add apples and vinegar to pan; stir to coat apples with pan juices, scraping browned bits free. Cover and cook over medium heat until apples are barely tender when pierced (about 5 minutes).

    With a slotted spoon, transfer apples to platter with chops. Offer hot pan juices to pour over chops and apples.

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