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Pork Chops and Apples in Mustard Sauce

2 lb Green Apples; peeled, cored and thinly sliced
2 lb Pork Chops; about 4 chops
1 tb Butter; or oil
1/4 c Chicken Stock; or water
1 c Heavy Cream
1/3 c Dijon Mustard

Preheat the oven to 400 degrees F. Spread the apples over the bottom of a buttered baking dish and bake for 15 minutes. Remove from the oven and set aside. Season chops with salt and pepper. Melt the butter in a skillet, add pork chops and slowly brown on both sides. Remove chops and place them over the apples.

Heat the skillet over medium heat, add the broth, and scrape the bottom, loosening and mixing the bits and juices remaining from the pork chops. Continue to stir, letting the mixture boil for a minute. Put the cream and mustard in a small bowl and whisk until smooth. Add to the skillet with the broth and bring just to a boil, stirring to blend. Pour over the pork chops. Cover and bake for 20 minutes. Serve with warm gingerbread.

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