4 pork loin centre chops, boneless, about ¾-inch / 2 cm thick
Salt, ground black pepper and paprika
1 Tbsp / 15 mL canola oil
½ cup / 125 mL apple cider or apple juice
2 Tbsp / 30 mL pure maple syrup
1 Tbsp / 15 mL Dijon mustard
1 small, red skinned apple, cored and sliced into thin wedges
- Season both sides of chops with salt, pepper and paprika.
- In nonstick skillet, heat oil over medium-high heat. Add chops and cook until lightly browned on both sides, 3-4 minutes per side.
- Deglaze skillet with cider or juice, scraping up brown bits from bottom of skillet.
- Add syrup and mustard to skillet. Stir to combine. Cover skillet and reduce heat to medium-low. Simmer chops 4-5 minutes, turning once.
- Remove chops from skillet onto a clean plate; cover loosely with foil to keep warm.
- Increase heat and bring sauce to a gentle boil; cook, about 2 minutes.
- Add apple wedges to skillet and continue to boil until apples soften and sauce thickens, about BLANK minutes.
- To serve, spoon apples and sauce over chops.