Pork Chops with sauted apples and onions in a creamy mustard sauce
Pork chops lightly pan fried in butter with rosemary and finished in the oven, served over saute’d apples and onions in a creamy mustard sauce.
If you read my exceedingly long post about 2nd grade a week or two ago, you would know that I had a thing for Peter Brady as a young girl. To this day I can not say pork chops with out thinking “Pork chawps and applesawsh”. Remember that episode? Peter was trying to imitate Humphrey Bogart, I believe. It was really quite a stupid scene, why has it stuck in my head all these years? The whole time I was making this dinner I found myself rolling my upper lip up on my top teeth and saying “pork chapsh and applesawsh”. You probably find this quite strange and possibly kookookachoo. I know. It’s who I am, no excuses.
When butter is melted and sizzling. Lie chop down with rosemary on the bottom side first.
Remove from pan on stove and place chops in an oven proof pan or on a cookie sheet to finish cooking. This should take 15-20 minutes. Now you can start your “applesawsh”.
Oh baby, this is really, really good! I served it with Roasted Squash Puree and Oven Roasted Redskin Potatoes. Really any vegetable would do. Roasted asparagus would be nice, too!
Pork Chops with saute’d apples and onions in a mustard sauce
Equipment
- 1 12" frying pan
- 1 baking sheet
Ingredients
- 4 thick cut pork chops you can use the thin chop or pork steaks if you prefer
- 1 cup flour
- 1 tsp salt
- 1 tsp pepper
- 4 tablespoons butter
- 1 whole large apple use a tart variety. I used Spy or Granny Smith.
- 1 whole medium onion
- 5 sprigs rosemary
- 1/4 cup Chardonnay any dry white wine, or chicken broth
- 1 tbsp sugar
- 1 tbsp Dijon mustard
- salt and pepper to taste
Instructions
preheat oven to 375
- Core and slice apple. Slice whole onion into thin strips. Set aside.
- Pat pork chops dry with paper towel and set aside. Put flour, salt, and pepper in a shallow dish. Add 3 tablespoons of butter to the skillet and let it melt. Dredge pork chops in seasoned flour.
- Once butter is bubbly, add pork chops to pan place a rosemary spring on top of each pork chop. Pan fry for 3 minutes on each side. Once nice and brown remove to sheet and place in oven for 10 minutes.
- If there is burnt butter and flour in skillet wipe clean with a paper towel. Add last tablespoon of butter to skillet add sliced apples and onion sprinkle with salt and pepper (just a dash). Add sugar to the pan, sprinkling it over apple and onion slices. Move ingredients around to get them browning in pan. Medium to med-low heat.
- Once onions and apples are soften and just starting to brown add mustard and wine to the pan and whisk around get up and browned bits and stirring them into the sauce.
- If you have a meat thermometer check the internal temperature of pork chops it should be 145°. Even if it is just above 140 you can remove chops from the oven, because pork chops will continue to cook.
- Plate each pork chop on top of saute'd onions and apples. Drizzle some of the wine sauce over the top.
Mmmmm, sounds so yummy!
Oh, I want to make that! Thanks for sharing.
That looks really yummy. And that Brady Bunch scene must have stuck in the brains of a lot of people because my dad used to say that all the time. 🙂