Easy Prepare Tasty Pork chops with apple mustard sauce

Pork chops with apple mustard sauce. These gorgeously Gallic Pork Chops with Apples and Mustard Sauce from the Tartine All Day cookbook are rich, hearty, and abundantly delicious. Pork chops are simmered in an apple-mustard sauce and served over colcannon in this Irish-inspired dinner that's great any night of the week. Reduce heat to low; stir in beer, soy sauce, honey, Dijon mustard, and garlic.

Pork chops baked with apples in a creamy mustard sauce, simple French comfort food. While apples are baking, lightly salt the pork chops. Melt butter in a large skillet over medium heat. To cook Pork chops with apple mustard sauce you need 9 ingredients and just 4 steps. Here is how you cook it.

Ingredients

1. It's of rib-end, bone-in pork chops, about 3/4 cm thick.
2. It's of shallot, finely chopped.
3. You need of brandy.
4. It's of pure unsweetened apple juice.
5. It's of chicken stock.
6. It's of fresh thyme sprigs.
7. Prepare of Dijon mustard.
8. You need of unsalted butter.
9. Prepare of sweet apple (I used ambrosia), peeled and chopped.

The classic combination of tender pork, tart apples, and cider-braised sweet potatoes is a textbook meal for chilly days, especially when you're really hungry. You'll be amazed how easy it is to pull this hearty meal together; even the cider-based mustard sauce is a snap to prepare..the mild, mustardy sauce with the apples and the pork - there are quite a lot of apples involved, especially since The Child didn't want to eat fruit with Pour over the chops in the baking dish. With heat on medium low, warm the cream in the skillet and mix in the mustard, using more or less as you. Pork chops are quick and easy for any night of the week.

Pork chops with apple mustard sauce step by step

1. Season the chops with salt and pepper. Cut nicks into the fat every few centimeters; this will help keep the chops from curling. Add a small splash of olive oil and a tbsp of butter to a medium pan on medium-high heat. Sear the chops for 3 minutes per side until cooked and golden. Set them aside on a plate to rest, tented loosely with foil..
2. Add the shallots to the pan and let them fry for 1 minute. Carefully add the brandy. Let reduce until only a tbsp or so of liquid remains. Add the apple juice, chicken stock, thyme sprigs, and mustard and bring to a simmer. Season with a pinch of salt and a few grinds of black pepper, and cook until reduced by half. This'll take 10 to 15 minutes..
3. Strain the sauce into another pan and put it on low heat. Whisk in the 2 tbsp unsalted butter, a little at a time, to thicken and enrichen the sauce. Return the chops and any juices to the pan to re-warm them..
4. Add a knob of butter to a skillet on medium-high heat. Once the butter's melted, browned, and bubbling, add the apple chunks. Leave them alone for a minute to sear, then give the skillet a shake. Season lightly with a pinch of salt. Leave the apples to cook another minute, then take them off the heat. They should look caramelized but not mushy. Individually or family-style, plate the chops, topped with the fried apples, and drizzled with the mustard sauce..

The sauce is made with beer, mustard, honey, garlic and soy sauce - so you'll probably have all of the ingredients you need in your cupboard already. This is delicious served with colcannon, which allows you to add plenty of dark green veg to. These pork chops are super easy to cook in the skillet with the flavorful mustard and apple jelly sauce. Sprinkle the chops with kosher salt and pepper. When the oil is hot, add the pork chops to the pan along with the sliced onion.