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Pan-Fried Pork Chops with Maple-Sauteed Apples

Contributed by: News Canada

Celebrate the Canadian Culinary Seasons

(NC) - Autumn is a time of change; we put away our summer clothes, bring out warm sweaters and curl up beside the fire on cool nights. As we prepare to hibernate through the looming cold winter, a hearty meal filled with seasonal vegetables helps us celebrate the change in menu Mother Nature has offered.

Pan-Fried Pork Chops with Maple-Sauteed Apples
Apples, blackberries, sweet potatoes, walnuts and pumpkins herald the arrival of fall, and help prepare our bodies and souls for the cold months ahead. Apples go particularly well with pork, chicken, goose and most of the autumn game available at this time of year. Warming spices and seasonings such as ginger, peppercorns and maple will enhance nourishing autumn meals.


  • 4 6 oz (175 g) bone-in center-cut pork chops, trimmed
  • salt and freshly ground pepper to taste
  • 2 tbsp (30 mL) butter, divided
  • 1 pkg Knorr Demi-Glace Sauce Mix
  • 1 1/4 cups (300 mL) cold water
  • 2 medium Granny Smith apples, cored and thinly sliced
  • 1/8 tsp (0.5 mL) ground cinnamon
  • 2 tbsp (30 mL) pure maple syrup
  • Season pork chops with salt and pepper to taste.


Melt 1 tbsp (15 mL) butter in a large nonstick skillet over medium-high heat. Add chops and cook, turning once, until just a touch pink in center, about 10 minutes. Remove; keep warm.

Meanwhile, in medium saucepan, prepare Knorr Sauce Mix according to directions, using the water. Cover; keep warm.

Melt remaining 1 tbsp (15 mL) butter in skillet over medium heat. Add apples and cinnamon; cook, stirring often, until tender, about 7 minutes. Add maple syrup; reduce slightly.

Add sauce, chops and any juices to skillet. Turn to coat chops in sauce; warm through. Serve chops with apples and sauce.

Serving Size: Makes 4 Servings

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