Pork Chops with Apples and Mustard

Not too heavy or too light, pan-seared pork chops are smothered in a simple sauce made with sautéed apples, white wine and a few generous spoonfuls of tangy whole grain and dijon mustard. Serve atop a mound of buttery mashed potatoes.

A bowl filled with a pork chop, apple and whole grain mustard sauce.

Start with the best quality pork chops you can find (if you’re based in Los Angeles, check out Peads & Barnetts) with lots of good marbling – bone-in or boneless chops both work equally well.

The sauce here is a classic pan sauce made with sautéed apples and shallot, white wine, chicken stock, and mustard. It’s made it in the same skillet the pork chops are cooked in, that it’s infused with all those nice crispy bits of salty pork fond stuck to the bottom of the skillet.

Serve this cozy, warming meal with potatoes and a simple salad.

Ingredients You’ll Need:

A pork chop on a small baking tray, small dishes of whole grain and dijon mustard, an apple, a shallot, thyme and other ingredients.
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A quick note about the apples: Just about any variety works here. Your best bet is something on the sweeter side (since the rest of the dish is so savory), that holds up well when cooked. Honeycrisp, Pink Lady, and Jonagold are all great options.

Recipe Steps:

Step 1. Sear the Pork Chops

Season the pork chops generously with salt and pepper then sear in a preheated skillet. Cook, flipping occasionally, until cooked through – about 8-10 minutes total. Reserve the pan to make the sauce.

Two seared pork chops on a baking tray.

Step 2.

Add the butter to the pan, followed by the apple slices. Cook until the apples start to caramelize then add the shallot, cook until soft and translucent then deglaze with white wine.

A sauté pan filled with apples and mustard sauce.

Step 3.

Reduce the wine by two thirds then add in the chicken stock, mustard (both) and thyme. Simmer the sauce until thick and velvety enough to coat the pork chops. To serve, slice the pork chops to your desired thickness then pour the sauce and apples overtop.

A sliced pork chop on top of mashed potatoes with apples and mustard.

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A bowl filled with a pork chop, apple and whole grain mustard sauce.

Pork Chops with Apples and Mustard

Not too heavy or too light, pan-seared pork chops are smothered in a simple sauce made with sautéed apples, white wine and a few generous spoonfuls of tangy whole grain and dijon mustard. Serve atop a mound of buttery mashed potatoes.
5 from 1 vote
Print Pin Rate
Prep Time: 45 minutes
Servings: 4
Calories: 499kcal

Ingredients

  • 4 pork chops about 6-8 ounces each
  • 2 tablespoons neutral oil
  • 3 tablespoons butter
  • 2 large apples peeled, cored and cut into 8 wedges *see notes for apple varieties
  • 1/3 cup minced shallot about 1 large shallot
  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • 3 tablespoons dijon mustard
  • 3 tablespoons whole grain mustard
  • 3 sprigs fresh thyme
  • kosher salt and pepper

Instructions

  • Pat the pork chops dry with a clean paper towel then season generously with salt and pepper on all sides.
  • Heat the oil in a large skillet over medium-high heat until just smoking. Place the pork chops in the skillet and cook, turning occasionally until well browned on each side and cooked through, about 8-10 depending on the thickness of the chops. Transfer the pork to a plate, and cover with foil to keep warm. Reserve the skillet to make the sauce.
  • Adjust the heat down to medium-low then add the butter to the skillet followed by the apple wedges arranged in a single layer. Let the apples caramelize gently on one side, about 2 minutes then add the shallot and cook, stirring occasionally until the shallot is soft and translucent.
  • Next add the wine and bring to a simmer, crank the heat back up to medium-high if needed. Reduce the wine by two-thirds, stirring frequently and scraping up any caramelized bits from the bottom of the pan. Once the wine is reduced add the chicken stock, mustard and fresh thyme. Bring the sauce to a simmer and continue cooking until just thick enough to coat the pork chops, about 3-5 minutes. Pluck out and discard the thyme stems before serving.
  • Slice the pork chops to your desired thickness then ladle the sauce and apples overtop. Serve immediately.

Notes

A quick note about the apples: Just about any variety works here. Your best bet is something on the sweeter side (since the rest of the dish is so savory), that holds up well when cooked. Honeycrisp, Pink Lady, and Jonagold are all great options.

Nutrition

Calories: 499kcal | Carbohydrates: 25g | Protein: 34g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 116mg | Sodium: 556mg | Potassium: 873mg | Fiber: 4g | Sugar: 16g | Vitamin A: 384IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 2mg
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