Pork Chops and Apples in Mustard Sauce
A rustic French classic made easy
This is one of my all-time go-to favorite recipes. I was teaching myself how to cook after breaking up from my ex, who was a French-trained chef (as a hobby, wink-wink), and found this in the not-so-aptly named Simple French Food, by Richard Olney. This recipe really is simple, however, and it’s a great comfort dish year-round. The cream and mustard and wine marry beautifully with the apples and pork. The dish goes great over a bed of polenta or orzo, or even couscous. Add some roasted brussel sprouts or broccoli on the side and you’re all set. I hope you enjoy it!
Notes: The pork should be seasoned with salt beforehand, at least one hour or even overnight; an apple cider brine is even better.
Ingredients:
- 3-4 apples, quartered, cored, peeled and sliced thinly
- 4 bone-in pork chops, about 1 inch thick
- 1/2 cup heavy cream
- 1/4 cup Dijon mustard
- 1/2 cup white wine
- Salt and pepper to taste
- Butter
- Handful of dried cranberries (optional)
Instructions:
- Preheat oven to 400°F.
- Spread apples in a lightly buttered baking dish.
- Season pork chops with salt and brown well on both sides in butter.
- Arrange pork chops over apples and deglaze the pan with a little white wine and reduce. If using, strew cranberries on top.
- Drizzle reduced wine and brown bits over top of pork chops.
- Mix heavy cream and mustard and pour over chops and apples.
- Shake dish to distribute and bake for 45 minutes.