Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, pork chops with apple mustard sauce. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pork chops with apple mustard sauce is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Pork chops with apple mustard sauce is something that I’ve loved my entire life. They’re nice and they look fantastic.
These gorgeously Gallic Pork Chops with Apples and Mustard Sauce from the Tartine All Day cookbook are rich, hearty, and abundantly delicious. For more inspired pork chop ideas, get our Braised Pork Chops and Fennel recipe, or our Pork Chops with Cherry Sauce recipe. 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.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook pork chops with apple mustard sauce using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pork chops with apple mustard sauce:
- Get rib-end, bone-in pork chops, about 3/4 cm thick
- Prepare shallot, finely chopped
- Make ready brandy
- Get pure unsweetened apple juice
- Take chicken stock
- Make ready fresh thyme sprigs
- Prepare Dijon mustard
- Make ready unsalted butter
- Prepare sweet apple (I used ambrosia), peeled and chopped
Add the apple wedges to the pan and fry them for a minute or two on each side until lightly browned, then remove to the plate with the browned pork. Plus, guuuuuyyyyysss, this apple mustard sauce that we serve with them is just SO DARN YUMMY. Sweet apples, tangy Dijon mustard, a touch of brandy and cream makes this sauce incredible. And the flavors complement the pork just perfectly.
Steps to make Pork chops with apple mustard sauce:
- 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.
- 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.
- 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.
- 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.
Sweet apples, tangy Dijon mustard, a touch of brandy and cream makes this sauce incredible. And the flavors complement the pork just perfectly. To top it off, you can make these pork chops ahead of. 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.
So that is going to wrap it up with this special food pork chops with apple mustard sauce recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
