Skillet Pork Chops with Apples
Tart green apples are paired with late-season bell peppers for a culinary twist on this quintessential autumn dish.
Makes: 4 servings
Free of: gluten and all top allergens
Ingredients
- 1 tsp salt, divided
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 20 oz thin-cut pork chops, about 5 chops
- 1 tbsp non-GMO canola oil
- 2 Granny Smith apples, cored, halved and sliced
- 1 red bell pepper, stemmed, seeded and sliced
- 1 tbsp + 2 tsp chopped fresh thyme, divided
- 1/4 cup (60 mL) white wine or gluten-free, allergy-friendly chicken broth
- 1/2 cup (120 mL) apple juice
- 2 tsp lemon juice
Instructions
- In a small bowl, combine 1/2 tsp salt, ginger, coriander and paprika. Season pork chops with 1 teaspoon of the spice blend.
- Heat a large skillet over medium-high heat. Add oil and swirl to coat. Add pork in a single layer and cook 3-4 minutes per side, or until cooked through and no pink remains when cut. Remove pork to a shallow serving dish.
- Add apples and peppers to the skillet and saute until crisp-tender, about 3-4 minutes. Remove to dish with pork.
- Pour wine or broth into the skillet. Stir in remaining spice blend and 1 tablespoon thyme and cook 2 minutes. Add apple juice and simmer until sauce is slightly reduced but still thin, about 8-10 minutes. Whisk in lemon juice and 1/2 teaspoon salt.
- Pour sauce over pork and sprinkle with 2 teaspoons fresh thyme, to serve.
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