Friday, April 12, 2013

Pork Chops with Apple Mustard Sauce

4 whole pork chops,
1 tbsp olive oil
2 tsp finely chopped garlic
1/2 cup apple juice or cider
1/4 cup sliced dried apples
1 tbsp apple jelly
2 tbsp Dijon mustard
¼ cup heavy whipping cream

Saute the pork chops in olive oil until almost done. Remove from pan and set aside for later.

To make the Pan Sauce: Pour off all but 1 tbsp of the fat from the pan, leaving any meat juices. Adjust the heat to medium and put in the garlic. Stir and cook for 30 seconds. Add the apple juice and the dried apples, scraping up any browned bits from the bottom of the pan. Boil the sauce for 3 minutes and then whisk in the apple jelly, mustard, and cream. Continue to boil until the sauce begins to turn syrupy. Return pork chops to pan to warm and finish cooking.

Pour the remaining sauce over the pork chops and serve.

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