Foil Bag-Baked Pork With Apples

Total Time
Prep 5 mins
Cook 30 mins

This is a real meal: tender meat with a simple sauce cooked together in a foil bag.

Ingredients Nutrition

  • 1 (60 cm) long piece aluminum foil
  • 1 pork loin chop, all fat removed
  • 1 medium granny smith apple, peeled and sliced
  • 1 teaspoon whole grain mustard
  • 12 tablespoon brown sugar
  • 14 cup chicken stock
  • salt and pepper
  • non-stick cooking spray


  1. Preheat the oven to 180°C.
  2. To make the foil bag, fold the foil in half width-wise with the non-shiny side on the outside. Fold the edges over approximately 1/2 cm, then again another 1/2 cm on each side, creating crisp double-folded edges on both sides. You should now have a 2-ply envelope. Lightly spray the inside of the foil bag with non-stick cooking spray.
  3. Spray a small pan with non-stick cooking spray or oil spray. Heat the pan and cook the pork chop for 1-2 minutes on either side until lightly golden.
  4. Place half the apple slices into the foil bag in a layer.
  5. Remove the pork chop from the pan and spread whole grain mustard onto one side, sprinkle with brown sugar and place mustardy side down on top of the apples. Spread the exposed side of the chop with mustard and sprinkle with brown sugar then season with salt and pepper. Lay the remaining apple slices over the top of the meat and carefully pour in the stock.
  6. Seal the foil bag folding the edge over twice. Place on a baking tray and bake for 30 minutes, turning the bag over once half way through the cooking time.
  7. Turn the contents onto a warm plate and serve with steamed baby potatoes and a green vegetable, or rice left over from a previous meal and the bake bag veges.
Most Helpful

3 5

This dish got mixed reviews around here. Perhaps my chops were too thick but the packet method that I thought would make then fork tender let me down. All of us found the chops to be on the tough side and would likely have benefited from an extra 20 mins in the oven. They also came out very pasty colored with no brown serviving. The apple, pork and brown sugar was, of course, excellent but the mustard addition wasn't overly well accepted. I'm glad that I tried this but likely won't be making this again, I'm sorry I was prepared to be crazy about this but it just wasn't to be.