pan-fried-pork-with-green-apple-and-celery

Pan-fried Pork with Green Apple and Celery

Total time: 30 minutes

Serves 4

5.6 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

400g - Pork loin chops, trimmed, thinly sliced

¼ tsp - Salt

¼ tsp - Black pepper

1 tb - Flour

1 tb - Butter, unsalted

1 - Green apple, thinly sliced

1 cup - White beans, canned, drained

3 stalks - Celery stalks, thinly sliced

1 - Onion, thinly sliced

2 cloves - Garlic, minced

½ tsp - Dried thyme

¼ cup - Apple cider

1 tsp - Dijon mustard

1 tb - Lemon juice

UTENSILS

Large skillet, Chopping board, Knife

INSTRUCTIONS

1. Season the pork slices with salt, pepper, and lightly dust with the flour.

2. Heat ½ tablespoon butter in a large skillet over medium-high heat. Cook the pork for 2–3 minutes per side until golden and just cooked through. Remove and set aside.

3. In the same pan, add the remaining butter. Add the onion and celery, and sauté for 3–4 minutes until slightly softened. Stir in the garlic and thyme.

4. Stir in apple slices and white beans. Cook for 2–3 minutes until apples begin to soften.

5. Pour in the cider to deglaze the pan, scraping up any brown bits. Stir in the mustard and let it simmer for 2–3 minutes until slightly reduced.

6. Return the pork to the skillet, mix gently, and warm through. Add the lemon juice.

7. Plate warm with mashed potatoes, wild rice, or crusty whole grain bread.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 257g