Sauteed Pork Chops Accompanied by Apples and Spicy Mustard Dressing
Ready to sink your teeth into some delectable French-inspired Pork Chops with Apples and Mustard Sauce? Here's a drool-worthy recipe adapted from the Tartine All Day cookbook that'll have you droolin' for more!
This dish is jazzed up with bacon, apples, cream, Dijon mustard, white wine, and a touch of Armagnac (or Cognac) to create an out-of-this-world creamy sauce. Don't forget about the fresh tarragon and parsley that add a pop of color and freshness to the dish.
Pro-Tip: Give your pork chops some TLC by seasoning them ahead of time (ideally overnight, but a few hours will do the trick). This will not only improve the flavor but also help with better browning.
Now let's get cookin'!
Yield: 4 servingsDifficulty: Definitely on the easy peasy sideTotal Time: 45 minutes (but you can be sippin' wine and watchin' streamin' shows while you wait)
Ingredients
- 2 thick (1-inch) bone-in pork chops, patted dry and seasoned ahead of time
- Salt and pepper, to season that meat to perfection
- 2 ounces bacon, cut into 1/4-inch pieces (bacon makes everything better)
- 1 apple, such as Granny Smith or Pink Lady, peeled and diced
- 1/2 cup white wine
- 1 tablespoon Armagnac or Cognac (only the best for our dish)
- 3/4 cup chicken stock
- 1/2 cup heavy cream (c'mon, let's get creamy!)
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh tarragon, chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
Instructions
- Patience is a virtue – season your pork chops with salt and pepper several hours ahead of time (okay, if you're in a rush, at least 30 minutes will do).
- Find a pan big enough to hold both pork chops in a single layer –– don't overcrowd it, otherwise you'll end up with soggy chops. Set the pan over medium heat and cook the bacon pieces until they're just starting to crisp but not yet golden brown. Transfer bacon to a large plate.
- Bump up the heat to medium-high. Add the seasoned pork chops to the pan and cook for about 6 minutes, flipping halfway through and cooking until they're nicely browned on both sides and cooked to your liking (around 12 minutes for medium pork chops). Transfer the cooked chops to the plate with the bacon. Drain off all but about 1 tablespoon of fat from the pan.
- Add diced apple to the pan and cook until soft, about 1-2 minutes. Pop the apple pieces onto the plate.
- Pour white wine and Armagnac or Cognac into the pan and use a wooden spoon to deglaze the pan, scraping up any browned bits.
- Add chicken stock and simmer until reduced to about 3/4 cup. Lower the heat to low and stir in the cream, Dijon mustard, tarragon, and parsley. Make sure the mixture doesn't bubble too much; just a light simmer will do.
- Return bacon, pork chops, and apples to the pan, stirring to coat everything nicely with the sauce. Let the chops cook for another 2 minutes, covered, so they heat through. Slice the pork chops into 4 servings and serve right away!
Bon Appétit, ya'll! Dig in and enjoy!
Reprinted with permission from Tartine All Day. Photography credit: Paige Green.
- The Pork Chops with Apples and Mustard Sauce recipe, inspired by the Tartine All Day cookbook, is categorized under uncooked dishes, nutrition information unavailable.
- Smith, after following the recipe, found the dish nicely coated with a rich, creamy sauce made from bacon, apples, white wine, Armagnac (or Cognac), chicken stock, heavy cream, Dijon mustard, tarragon, and parsley.
- Nutritionists would likely appreciate the recipe's balance of protein from the pork chops, fiber from the apples, and the addition of fresh herbs for a burst of flavor and color.
- Next time Smith decides to try a new recipe, they might consider the Tartine All Day Pork Chops with Apples and Mustard Sauce, providing it fits within their credit limit for that month's grocery shopping spree.
