Maple Leaf Prime Pork Chops with Apple & Rosemary Crumble Recipe

Dear Follow Me Foodie readers,

I’m entering the Maple Leaf Prime Pork contest for Western food bloggers. Selected Western Canadian food bloggers have been chosen to compete, so I’m honored to join in on the fun!

How to vote:
1) View and vote for recipes here
2) Vote once a day – If you’re from Western Canada you can receive 50% coupon for voting
The contest will run until Oct. 15 so please put in your vote before then. Thank you for your support!

Please find my recipe inspired by Maple Leaf Prime Pork!

Pork Chops with Apple & Rosemary Crumble

Pork chops and apple crumble? This is a delicious collaboration of dinner and dessert! It’s a classic combination of pork and apples with a modern twist. These pork chops are topped with sweet apples and a savoury Rosemary crumble.


  • 4 Maple Leaf Prime Pork Loin boneless centre cut chops
  • ⅓ cup apple juice
  • 2 tbsp water
  • Salt and pepper
  • Butter for greasing dish
  • ½ Granny Smith apple – peeled, cored, and thinly sliced
  • ½ tbsp lemon juice

Rosemary Crumble:

  • ⅓ cup all purpose flour
  • ½ tbsp packed brown sugar
  • ⅛ tsp nutmeg
  • ¼ tsp of salt
  • ⅛ tsp freshly cracked black pepper
  • 4 tbsp cold unsalted butter, cubed
  • ½ tbsp packed brown sugar
  • 2 springs fresh Rosemary leaves
  • 2 tbsp Pecan pieces (optional)

Serves 4       Preparation time: 20 min        Cooking time: 38-45 min


  1. Preheat oven to 375 degrees F.
  2. Grease an 11-in. x 7-in. x 2-in. baking dish.
  3. Pierce both sides of pork chops with a fork about 5-7 times. Season both sides with salt and pepper and place into greased baking dish.
  4. Mix apple juice and water into a separate bowl and pour over pork chops.
  5. Peel, core, and thinly slice the apple into wedges. Fan the wedges over top the pork chops and sprinkle apples with lemon juice to prevent browning.
  6. In a mixing bowl, mash flour, sugar, nutmeg, salt, pepper, and butter until a coarse crumbly texture forms. Remove Rosemary leaves from stems and coarsely chop the leaves. Add the Rosemary to the flour mixture. Mix until combined.
  7. Spoon the crumble mixture over top apple slices and spread evenly.
  8. Bake for 38-45 minutes (depending on thickness) until pork in tender and fully cook and topping is golden brown. For a crispier crumble topping place under broiler for extra 2 minutes.
  9. Allow pork to rest 2 minutes before serving. There should be a hint of pink when cut.

Note: Following step 6 it is optional to add Pecan pieces if you want a nutty crunch to the crumble topping.
Sweeter note: Maple glaze the pecans.
Shortcut: Use store bought applesauce in replace of sliced apples as an easy time saver.


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