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Pork Chops with Cider-Dijon Pan Sauce

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Serves 4

  • by from Fine Cooking
    Issue 115

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.

  • 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)

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.

Serving Suggestions

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

nutrition information (per serving):
Calories (kcal): 290; Fat (g): fat g 15; Fat Calories (kcal): 130; Saturated Fat (g): sat fat g 7; Protein (g): protein g 27; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 12; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 440; Cholesterol (mg): cholesterol mg 85; Fiber (g): fiber g 1;

Photo: Scott Phillips

This is a nice week night supper. It's fast and easy to make. Everyone loved it. You definitely need to use the whole grain, country style, dijon mustard. It gives it just enough flavor, and it doesn't overwhelm the dish. I served it with roasted sweet potatoes and green beans. I also had another apple that I sauteed in some butter and then hit with a bit of Port.

Delicious and easy. I cut a boneless pork tenderloin into medallions and just cooked in the sauce in the pan vice browning in the oven. Husband LOVED it. Will make again.

This was good but less than exciting. I didn't have fresh thyme, so used dried instead. Otherwise followed the recipe exactly. The mustard was not overwhelming. This was a light sauce, maybe I was in the mood for something rich. I probably won't make it again.

Wow, after reading some of the reviews I am a little confused. To me and my man the sauce was wonderful, actually we could barely taste the mustard; I did however use the coarse grained mustard as called for in the recipe which is much less intense than using regular Dijon so that might account for some of the issues people were having. I used apple juice in lieu of apple cider as they are pretty much the same thing, cider is unfiltered as noted in the Wikipedia definition. One thing though, it was too thin so I added just a bit of roux I keep in the freezer to give a little body by slightly thickening it. Worked out well and we both enjoyed them a lot. Chops browned in butter and then finished in the oven were a new one for me; they had good caramelization and great flavor. The one thing that I would do next time is to make the sauce in a separate skillet so I don't have to rush, then just add the drippings after the chops are finished. I could do this meal for entertaining by doing that; have the sauce made, the chops browned, even the accompanying Leek and Sour Cream Mashed Potatoes made in advance. Just reheat the potatoes and sauce, then throw the chops in the oven. A wonderful meal and easy for entertaining. I only cooked 2 of the chops and did the other two the next night for a friend, reheating the potatoes and sauce. It took about 20 minutes to turn out a great meal since I had done all the work the night before. His eyes were rolling back in his head!

This recipe was easy to make and not very time consuming. I would have given this 5 stars, but I didn't think I would enjoy that much mustard, so I followed the direction of others and only added a teaspoon. After doing this, the flavor of the sauce was fantastic. Also, I used butterflies of pork tenderloin in place of the pork chops. Very yummy. Thanks for the recipe.

I thought this recipe excellent. Used the ingredients called for, including Grey Poupon's Harvest coarse grained mustard. I did not find the mustard unpleasant at all. My husband and I both enjoyed it.

Easy to make but I didn't like the flavor of the mustard.

Pork chops were juicy and delicious. I used boneless, but thick. Loved the combination of mustard and apples!

The Dijon mustard flavour completely overpowered the apple pieces and cider. I would use only a teaspoon next time.

What better time to use the apple cider stored in your basement/cellar, Chefin1950. You made the cider in October, let it set for a couple of months. Now you can use it. IMHO you don't under stand 'seasonal' ingredients. It's delicious !

While the recipe looks very interesting, it is now the beginning of January – not exactly the prime time to be buying/cooking with apple cider! IMHO, the 'Make it tonight' recipes should feature seasonal ingredients.

Excellent - Your magazine came today and this looked so good I ran out to buy pork chops. And for the first time ever, I served juicy, delicious chops. I got rave reviews from the two I served.

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