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Recipe

Pork Chops with Cider-Dijon Pan Sauce

Scott Phillips

Servings: 4

An easy-to-make sauce gives everyday pork chops a flavor boost. You could make this recipe with boneless pork chops, but bone-in chops have more flavor and won’t overcook as easily.

Ingredients

  • 4 center-cut bone-in pork chops (2 lb.)
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. unsalted butter
  • 1 medium red apple, such as Pink Lady, Fuji, or Gala, halved, cored, and cut into small dice
  • 1 medium shallot, chopped (about 1/3 cup)
  • 1/2 tsp. chopped fresh thyme
  • 1/2 cup apple cider
  • 1/2  cup lower-salt chicken broth
  • 1 Tbs. Dijon mustard, preferably country-style (coarse-grained)

Nutritional Information

      Calories (kcal) : 290
      Fat Calories (kcal): 130
      Fat (g): 15
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 85
      Sodium (mg): 440
      Carbohydrates (g): 12
      Fiber (g): 1
      Protein (g): 27

Preparation

  • Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil.
  • Season the chops with 1 tsp. salt and 1/2 tsp. pepper.
  • Melt the butter in a 12-inch skillet over medium-high heat until the foam subsides. Working in 2 batches, cook the chops until nicely browned, about 2 minutes per side. Transfer to the baking sheet and roast until no longer pink near the bone (use a paring knife to check), about 8 minutes.
  • Meanwhile, lower the heat to medium and add the apple, shallot, and thyme to the skillet and cook, stirring often, until beginning to brown and soften, about 2 minutes. Add the cider, scraping any bits off the bottom of the pan, and cook until reduced by half, about 2 minutes. Add the broth and mustard and continue to cook until slightly reduced, about 2€ minutes. Remove from the heat and season to taste with salt and pepper. Serve the sauce over the chops.

Serve with a Homemade Applesauce, rice, or Sour Cream & Leek Mashed Potatoes.
 

Reviews

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Reviews

  • Krispie | 10/27/2016

    This was super easy and very tasty

  • momsstuffing | 02/02/2016

    Delicious. I used more apple than called for as my kids love the apple pan sauce. Cooking method for chops is perfect to keep them juicy. Served with scalloped potatoes and peas. If I have leftovers I make sandwiches/paninis and use the apple pan sauce as a "spread" alone or mixed into mayo. Delish!!!!!

  • sherryt88 | 09/23/2015

    Made this last night. Very simple and quick. Like other reviews posted, Dijon mustard is very strong and apple does not shine through. Used boneless pork chops and it was very moist and tender. Will make again next time but with less Dijon mustard.

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