• Leigh

Sunday Dinner: Pork Chops With Apples, Onions, and Mustard

I few days ago I posted a recipe for sourdough dumplings and promised a great recipe for pork chops to go with them. Well, here's the pork chop recipe. It turns out pork chops that are tender, full of flavor, and that are accompanied by a sauce rich with apples and onions. The sauce is further enlivened with a little mustard, thyme, and white wine. The chops in their rich, bright sauce are incredible with the sourdough dumplings, but you could, of course, serve them with mashed potatoes, rice, or the noodles of your choice. Just try the pork chops! The chops are simple to prepare on the stovetop and perfect for a special Sunday dinner.


Pork Chops With Apples, Onions, and Mustard

Pork Chops With Apples, Onions, and Mustard -- Serves 4


1/2 teaspoon of salt, divided

1/4 teaspoon of pepper

1/4 - 1/3 cup of flour

1 - 1 1/2 pounds of boneless pork chops, cut about 1/2-inch thick

2 tablespoons of mustard

2 tablespoons of canola oil

1/3 cup of white wine

1 1/2 cups of reduced sodium chicken broth (I use "Can't Believe it's Not Bullion,

reconstituted)

1 onion, chopped (about 1 cup)

1 medium apple, peeled and chopped (about 1 cup)

1/2 teaspoon of dried thyme

1/2 cup of light sour cream


Combine 1/4 teaspoon of salt, the pepper, and the flour in a large plastic bag. Coat the pork chops with the mustard (on both sides). Place the coated chops in the flour in the bag and move them in the bag gently to ensure that all sides of the chops are coated/dusted with the flour. Seal the bag and refrigerate the chops for an hour or until you're ready to cook them. When you're ready, heat the oil until it shimmers in a large chef's pan or skillet over medium-high heat. Add the chops and brown them for about five minutes on one side, then flip them and brown the other side for three to five minutes. Remove the chops to a plate and add the onion and apple to the hot pan, reducing the heat to medium, if your pan gets too hot. Saute the onion and apple for a few minutes, then add the chicken broth, wine, remaining salt, and dried thyme. Let the mixture cook over medium-low heat for about 10 minutes or until reduced by about one-third to one-half. Reduce the heat to low and stir in the sour cream. Add the pork chops back to the pan and let them cook in the hot sauce for a couple of minutes, if necessary. They should reach an internal temperature of 145 degrees. Serve the chops with the sauce and dumplings, potatoes, rice, noodles, or whatever you like.


Pork Chops With Apples, Onions, and Mustard


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