Pork Chops with Apples and Mustard

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

5 from 4 votes

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.

Prep Time45

Course: dinner

Cuisine: American, French

Servings:

Calories: 499kcal

Author: Leigh Anderson

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