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Pork Chops and Apples in Mustard Sauce

4.5(15)

In French, Cotes de Porc aux Pommes a la Moutarde. This is adapted from a Richard Olney recipe and is really very simple and quite delicious.

by Chef Kate·published 2005-08-24

Pork

Servings

4 serving(s)

Total time

45 min

prep 15 min

Calories / serving

929 kcal

Ingredients (8)

serves

2 lbs apples, quartered, cored, peeled and thinly slicedapple
1 tablespoon butter, unsaltedbutter
4 pork loin chops, about 3/4 inch thick, trimmed of excess fat
coarse saltsalt
1/4 cup dry white winewhite-wine
1 cup heavy cream (or 1/2 cup low-fat yogurt or 1/2 cup low-fat sour cream and 1/2 cup low-fat milk)
1/3 cup Dijon mustard (or (to taste)
fresh ground pepperpepper

Instructions (10 steps)

01Preheat oven to 400°F.
02Spread the apples in a lightly buttered gratin dish, large enough to hold the pork chops in a single layer.
03Place gratin dish in the oven and bake apples for 15 minutes.
04While apples are baking, saute the salted pork chops over medium heat until nicely colored on each side-7 to 8 minutes per side.

05Remove gratin dish from the oven and arrange the chops on top of the apples.

06Deglaze the saute pan with the white wine and reduce by half.

07Drizzle reduction over the chops.

08Mix cream (or sour cream/yogurt and milk) and mustard, adding mustard little by little until you are happy with the taste.

09Pour evenly over the chops and apples and grate pepper overall.

10Return to oven and bake an additional 15 minutes.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.