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Pork Chops with Apples and Ginger

6
Points®
Total Time
27 min
Prep
10 min
Cook
12 min
Serves
4
Difficulty
Easy
Here's a delicious, savory pork chops dinner recipe that evokes all of our favorite fall flavors and can be made in less than 30 minutes. You won't believe how quickly and easily you can get this hearty dinner on the table. Pork chops and cooked apples are amplified by ground coriander, ground cumin, and lots of fresh ginger. The pan sauce is made with just canned chicken broth and whole-grain mustard, which we love with pork. After searing the pork, you can cook the apples and sauce in the same skillet for the easiest cleanup ever. Just top the pork and apples with some fresh parsley before serving to bring it all together.

Ingredients

Ground coriander

1 tsp

Table salt

¾ tsp

Ground cumin

½ tsp

Black pepper

¼ tsp

Olive oil

2 tsp

Uncooked lean boneless pork chop

20 oz, trimmed, 4 (5-ounce) center-cut loin chops

Shallot

1 large, finely chopped

Fresh ginger

1 Tbsp, grated, peeled fresh

Apple

2 medium, unpeeled, cored, cut into 1/2-inch pieces

Chicken broth

⅓ cup(s)

Mustard

2 Tbsp, whole-grain variety

Fresh parsley

2 Tbsp, chopped flat leaf

Olive oil cooking spray

4 spray(s)

Instructions

  1. Stir together 1/4 teaspoon of coriander, 1/2 teaspoon of salt, 1/4 teaspoon of cumin, and pepper in cup. Rub spice mixture onto both sides of pork.
  2. Heat oil in large heavy skillet over medium-high heat. Add pork and cook, turning once, until instant-read thermometer inserted into sides of chops registers 145°F, 5–6 minutes. Transfer to plate.
  3. Spray same skillet with olive oil nonstick spray. Add shallot and ginger; reduce heat and cook, stirring constantly, until shallot softens, 1–2 minutes. Add apples and remaining 3/4 teaspoon coriander, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon cumin. Cook, stirring occasionally, until apples begin to soften, about 2 minutes. Stir in broth and scrape up any browned bits from bottom of skillet. Cover and cook until apples are tender, about 3 minutes. Return pork and any accumulated juices to skillet and cook until heated through, 1–2 minutes. Stir in mustard. Sprinkle with parsley and serve.
  4. Per serving: 1 pork chop with 1/2 cup apple mixture

Notes

Serve the pork chops with heat-and-serve brown rice available in plastic pouches near the dry rice in supermarkets.

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