These pork chops are bursting with fall flavors, featuring maple syrup, apples and cinnamon.
- 1 ½ cups apple cider or 100% apple juice
- 3 tablespoons cornstarch
- ¼ cup pure maple syrup
- 2 tablespoons apple cider vinegar
- 2 teaspoons stone-ground mustard
- ¼ teaspoon ground black pepper
- ½ teaspoon ground Saigon cinnamon (can use regular cinnamon)
- ¼ teaspoon allspice
- 1 pork tenderloin (1-1 ¼ pounds), cut into 8 medallions
- 1 tablespoon canola oil
- 2-3 apples, cored and sliced
- In a medium bowl, whisk apple cider or juice with cornstarch. Add maple syrup, vinegar, mustard, pepper, cinnamon and allspice, and whisk until thoroughly blended. Set aside.
- In a large (12-inch) skillet over medium-high heat, heat oil. Add pork medallions and brown on each side for 2 minutes. Continue cooking 4 to 6 minutes, or until pork reaches 145 degrees when checked in the middle with a meat thermometer. Remove medallions to plate and cover to keep warm.
- Add spiced maple mixture to skillet and bring to a boil, stirring frequently. Add apple slices, stir well, cover and reduce heat to medium-low.
- Cook 4 to 6 minutes, stirring occasionally, until apples begin to soften but are still firm. Add pork medallions back to skillet and warm additional 1 t0 2 minutes.