Pork Chops With Peppered Apples

Ingredients
8 boneless fast-fry pork chops, (about 1 lb/450 g); 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) pepper; 2
tsp (10 mL) olive oil

Peppered Apples:
1 tbsp (15 mL) butter; 3 sweet-tart apples, (such as Cortland or Spartan), peeled and cut in 1/2-
inch (1 cm) cubes; 1/4 cup (60 mL) apple cider; 2 tsp (10 mL) liquid honey; 1/4 tsp (1 mL)
coarse pepper; 1 pinch salt
Warm Chard Slaw:
2 tsp (10 mL) olive oil; 2 cloves garlic, minced; 2 tsp (10 mL) liquid honey; 1 bunch Swiss
chard, thinly sliced 2 tsp (10 mL); lemon juice; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) pepper
Preparation
Peppered Apples: In skillet, melt butter over medium-high heat; cook apples, stirring often, until
tendercrisp, about 4 minutes. Stir in cider and honey; reduce heat to medium and cook, stirring
occasionally, until apples are tender, about 5 minutes. Stir in pepper and salt. Set aside and keep
warm.
Sprinkle both sides of pork chops with salt and pepper. In large skillet, heat oil over medium-high
heat; cook chops, in batches and turning once, until juices run clear when pork is pierced and just
a hint of pink remains inside, 4 to 6 minutes. Transfer to plate; keep warm.
Warm Chard Slaw: In same skillet, heat oil over medium heat; cook garlic, stirring, for 30
seconds. Stir in honey until melted. Stir in chard; cook, stirring occasionally, until wilted, about 3
minutes. Stir in lemon juice, salt and pepper. Serve with pork chops and apples