The classic pork chops and applesauce go sophisticated with this recipe. Instead of bone-in pork chops and pureed apples, it employs boneless pork loin and whole Granny Smith apples.
The apples are sautéed until soft and the pork is topped with a simple pan sauce. Although the ingredient list calls for grainy mustard, if you dislike the polarizing condiment, simply omit it. Serve with a glass of white wine and you've got an elegant meal to start the weekend. Get the recipe and
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 6-ounce boneless pork loin chops, or one 1 1/2- to 2-pound pork loin
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 small Granny Smith apples, halved
- 1/4 cup fresh parsley, coarsely chopped
- 1/2 cup chicken broth
- 2 tablespoons champagne or white wine vinegar
- 2 tablespoons coarse grain mustard
- Mix together the flour, cumin, salt, and pepper on a large plate. Lightly coat each piece of pork with the flour mixture; set aside.
- Heat the vegetable oil and butter in a large skillet over medium-high heat. Sprinkle the apple halves with a pinch of salt and pepper. Cook the apples cut-side down about 5 minutes or until golden brown. Remove from the skillet, cover, and set aside.
- Place the pork in the skillet, sprinkle with the parsley, and cook until the meat is golden brown and crispy, 4 to 5 minutes per side.
- While the pork is cooking, whisk together the broth and vinegar. Remove the pork from the skillet and set aside. Pour the broth mixture into the skillet, stirring and scraping up any browned bits. Bring to a boil and cook until slightly thickened.
- Divide the pork among 4 plates and pour some pan sauce over each. Before serving, place an apple half and a dab of mustard on each plate.
- Main Dishes, Pork