That is a big pan of pork chops and sliced apples in a creamy dijon mustard sauce. Incredibly rich and delicious, this is just the thing for a cold winter's night. If you've ever had pork chops and apple sauce, you have a good idea what a great combination they are. Classic comfort food, taken to the next level.
With a main course this decadent, you want to go with some comparatively light and simple sides, hence the roasted potatoes and steamed broccoli you see here. It was a delicious dinner. The spiciness of the mustard does a great job cutting the richness of the cream and balancing the sweetness of the apples, and the dishes sauciness just adds to the many joys of a nice moist pork chop.
The apples are baked, the chops seared, and the pan drippings are cooking with white wine to start the sauce, which also includes dijon mustard and cream. Bake that all together, and you might not have the prettiest dish, but I can guarantee you it's freaking delicious.
Pork Chops and Apples in Mustard Cream Sauce
adapted from Richard Olney's Simple French Cooking, found at Rocket Lunch
2 lbs apples, quartered, cored, peeled, sliced thinly
1 tbsp butter
4 pork loin chops about ¾ inch thick, pared of excess fat
Salt
¼ cup dry white wine
1 cup heavy cream
⅓ cup Dijon mustard (or more or less to taste)
Pepper
parsely, minced
Bake apple slices in a large, lightly buttered gratin dish at 400˚ for 15 minutes. Meanwhile, sear the pork chops in a frying pan with a little butter, cooking about 5 minutes on each side, until golden brown.
Remove the apples from the oven, and places the pork chops on top of them. This is why you want to use a large plans: the chops all have to lie flat in the pan. Then, deglaze the frying pan with the white wine and let it reduce by half. Mix the cream and mustard together. Pour both the mustard cream mixture and the white wine reduction over the chops, season with freshly cracked black pepper, and bake for an additional 15 minutes. Serve garnished with minced parsley.
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