Orchard-Style Pork Chops

Orchard-Style Pork Chops
  • 4 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:30 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • 4

    pork chops

  • 2 Tbsp.
    (10 mL)

    dry rosemary

  • 1 Tbsp.
    (15 mL)

    balsamic vinegar

  • 1

    chopped onion

  • 1

    clove of garlic, mashed

  • 3 or 4

    small apples, not peeled, cut into thin round slices

  • 3 Tbsp.
    (45 mL)

    apple jelly

  • 1 cup
    (250 mL)

    apple juice

  • Salt and pepper to taste


In a saucepan, heat 15 mL (1 Tbsp.) of oil and use it to cook the pork chops with the rosemary.

Keep warm. In the same saucepan, heat 15 mL (1 Tbsp.) of oil and add the vinegar.

Saute the onions and garlic. Add the apples, jelly and juice, and bring to a boil. Cook for three min. while stirring. Add salt and pepper to taste.

Serve the chops with the apple sauce.

Accompany with a nest of orzo and fresh asparagus.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007