ROAST PORK WITH APPLES & MUSTARD
Tangy apples and hot mustard ensure this dish is packed full of punchy flavours
Provided by Jenny White
Categories Dinner, Main course
Time 50m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat half the oil in a large frying pan. Core and cut the apples into wedges, then cook for about 10 mins until caramelised and softened. Remove from the pan and set aside. Heat the remaining oil. Fry the pork on each side for 2 mins. Add the stock and mustard to the pan, then bubble for 5 mins or until the pork is cooked through. Return the apples to the pan with the sage and cook for 1 min more.
- Remove from the heat and stir in the crème fraîche and some seasoning.
Nutrition Facts : Calories 246 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 0.39 milligram of sodium
MUSTARD-CRUSTED PORK CHOPS WITH ROASTED APPLES AND ONIONS
I love a thick cut pork chop and find that giving it a good long sear before flipping it and packing on a buttery flavorful crust makes for a warming weeknight dinner. The apples and onions are a classic pair and roast away while you focus on getting you chops browned and cooked to juicy perfection.
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position oven racks in the upper and lower third of the oven and preheat to 450 degrees F.
- Toss the apples and onion in a large bowl with 2 tablespoons of the oil, 1/2 teaspoon salt and a few grinds of pepper. Spread into an even layer on a rimmed baking sheet. Roast on the lower oven rack until tender and caramelized, 25 to 30 minutes.
- Meanwhile, toss together the panko, butter, whole-grain mustard, Dijon, thyme and a few grinds of pepper in a medium bowl until well combined (the breadcrumbs should hold together when squeezed). Season the pork chops generously on both sides with salt and pepper.
- Heat 2 tablespoons of oil in a large saute pan over medium-high heat until shimmering and very hot. Add the pork chops and cook, undisturbed, until well browned, 4 to 5 minutes. Flip the chops, then press some of the mustard-panko mixture onto the top of each chop. Transfer the saute pan to the upper rack of the oven and roast until the panko is browned and the pork reaches an internal temperature of 145 degrees F, 6 to 8 minutes more.
- Heat the remaining 1 tablespoon oil in another large saute pan over medium-high heat. Add the Swiss chard stems, a pinch of salt and a few grinds of pepper. Cook, stirring, until crisp-tender, about 2 minutes. Add the chard leaves and chicken broth and continue to cook, stirring, until the chard is wilted and the broth has almost completely evaporated, 2 to 3 minutes more. Stir in the vinegar, then season with salt and pepper.
- Divide the pork chops, apples and chard among 4 dinner plates. Spoon any pan juices from the chard over the vegetables and serve warm.
PORK LOIN WITH APPLES, PRUNES, AND MUSTARD CREAM SAUCE
Steps:
- Put oven rack in lower third of oven and preheat oven to 375°F.
- Halve pork loin crosswise, then pat dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper (total). Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece. Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150°F, 40 to 50 minutes.
- While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges. Pour off all but 1 tablespoon fat from skillet, then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered.
- Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper and heat sauce over moderate heat, stirring, until hot.
- Discard string from pork and cut each half crosswise into 4 slices. Serve pork with sauce.
APPLE-MUSTARD PORK CHOPS
Pairing pork and apples has always meant a sure-fire recipe. The wonderful aroma of this delightful dish signals the arrival of fall.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet, brown pork chops in butter over medium-high heat. Stir in the apple juice; reduce heat to medium. Cover and cook for 5-6 minutes on each side or until meat juices run clear., Remove to a serving platter and keep warm. Add onion and mustard to skillet. Cook, uncovered, on low for 4-5 minutes or until heated through. Spoon over chops. Serve with rice and garnish with apples if desired.
Nutrition Facts : Calories 119 calories, Fat 8g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 317mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.
PORK CHOPS AND APPLES IN MUSTARD SAUCE
In French, Cotes de Porc aux Pommes a la Moutarde. This is adapted from a Richard Olney recipe and is really very simple and quite delicious.
Provided by Chef Kate
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Spread the apples in a lightly buttered gratin dish, large enough to hold the pork chops in a single layer.
- Place gratin dish in the oven and bake apples for 15 minutes.
- While apples are baking, saute the salted pork chops over medium heat until nicely colored on each side-7 to 8 minutes per side.
- Remove gratin dish from the oven and arrange the chops on top of the apples.
- Deglaze the saute pan with the white wine and reduce by half.
- Drizzle reduction over the chops.
- Mix cream (or sour cream/yogurt and milk) and mustard, adding mustard little by little until you are happy with the taste.
- Pour evenly over the chops and apples and grate pepper overall.
- Return to oven and bake an additional 15 minutes.
Nutrition Facts : Calories 928.5, Fat 57.7, SaturatedFat 25.2, Cholesterol 260, Sodium 449.2, Carbohydrate 47.2, Fiber 8.3, Sugar 33.5, Protein 54.9
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