• 4 boneless loin chops
  • ½ teaspoon garlic powder
  • salt & pepper to taste
  • 1 tbsp olive oil
  • 2 tbsp butter
  • ½ red onion sliced
  • 2 large tart apples sliced
  • ⅔ cup apple cider
  • 2 tsp wholegrain mustard
  • ⅛ tsp cinnamon
  • 2 sprigs fresh thyme


  1. Season pork chops with garlic powder, salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Brown pork chops about 5 minutes on each side or until browned (be sure not to overcook the pork). Remove from the pan, and set on a plate.
  3. Add butter and onions to the skillet. Cook 2-3 minutes or until onions start to soften. Add apples and continue to cook until they begin to soften, about 5 minutes.
  4. Whisk apple cider, mustard, and cinnamon, and add to the skillet with thyme. Simmer 2-3 minutes.
  5. Add the pork chops, along with any juices on the plate, back into the skillet.
  6. Push the pork chops down into the apples. Simmer an additional 2-3 minutes or until the sauce has cooked down slightly and the pork reaches 66°C with a meat thermometer.