The fall family favorite goes lighter with barely sweetened apples. And instead of the typical pork chops, we go for lean, inexpensive pork tenderloin. Complete the meal with a side of Broccolini or broccoli.
3/4 teaspoon salt, divided
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
2 tablespoons canola oil, divided
1 Gala apple, cored and chopped
1 Granny Smith apple, cored and chopped
1/2 cup water
2 teaspoons brown sugar
1/2 teaspoon ground cinnamon
Fresh parsley leaves (optional)
How to Make It
Combine 1/2 teaspoon salt, garlic powder, paprika, and pepper; sprinkle evenly over both sides of pork.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add pork to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan.
Add remaining 1 tablespoon oil to pan (do not wipe pan clean); swirl to coat. Add apples and 1/2 cup water; cover and cook 6 minutes or until apples are tender.
Uncover. Stir in 1/4 teaspoon salt, sugar, and cinnamon; cook 2 minutes or until apple is soft and most of liquid evaporates to become syrupy, stirring occasionally. Serve pork with apple mixture; top with parsley, if desired.