Apple Jalapeno Pork

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • 1 tablespoon olive oil
  • 6 medium boneless pork chops
  • Sea salt and freshly ground black pepper to taste
  • 1/4 teaspoon cayenne pepper
  • 3 medium Granny Smith apples peeled and chopped
  • 1 medium jalapeno pepper seeded and chopped
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons raw honey
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons fresh lemon juice
  • 6 cups cooked jasmine rice


  • In a large skillet, heat the oil over medium-high heat. Season the pork chops with salt, pepper and cayenne and cook for 3-4 minutes per side, or until cooked through. Stir
  • in the apples, jalapeno, thyme, honey, vinegar, lemon juice and salt and pepper to taste. Cook the mixture for 6-8 minutes, or until the apples are tender and the sauce starts to thicken.
  • Serve the pork chops and apple mixture over the rice.


SERVING SUGGESTION: A relish tray of carrot and celery sticks, cucumber spears, cherry tomatoes and black olives.
VEGETARIAN: Use tofu instead of pork chops.
GLUTEN FREE: Make sure the apple cider vinegar and rice are gluten free.
NUTRITION: 516 Calories; 8g Fat; 24g Protein; 89g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 58mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 13 Other Carbohydrates.
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