Apple and mustard flavors combine beautifully in this dish to create a succulent sauce for pan-seared chops. It’s an easy entree that comes together quickly. If you're looking for side dishes to accompany these chops, how about Caramelized Onion Winter Squash Mash, or Garlicky Cauliflower and Snap Peas.
| Apple-Mustard Glazed Pork Chops Adapted from Good Housekeeping, November 2011 Rating: 9.5 out of 10 INGREDIENTS: 1 Tbsp. + 1 tsp. extra-virgin olive oil, divided 4 boneless pork chops, 3/4” thick 1/4 + 1/8 tsp. Morton kosher salt, divided 1/4 tsp. black pepper 1 medium onion, thinly sliced 6 Tbsp. frozen apple juice concentrate 6 Tbsp. water 1/4 cup Apple Jack brandy (or water) 2 Tbsp. Dijon mustard 1 Tbsp. unsalted butter In 12-inch heavy skillet, heat 1 Tbsp. oil on medium-high heat. Sprinkle chops with 1/4 tsp. each salt and pepper. Cook 3 minutes, turn, cook 3 more minutes, or till browned yet slightly pink in center. Transfer chops to plate and keep warm. To skillet, add remaining 1 tsp. oil and onion. Sprinkle with remaining 1/8 tsp. salt. Cook 2 minutes, stirring. Add apple juice concentrate, water and brandy; cook 4-5 minutes or till reduced by half. Stir in mustard and butter; cook till incorporated. Spoon over pork. Yield: 4 servings |
