Pork Chops in Cider-Mustard Sauce
Jacquelyn
ingredients
- 4 loin pork chops, 3/4 inch thick
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup apple juice or cider
- 3 tablespoons Dijon mustard
- 1/2 tsp dried thyme leaves or 2 teaspoons fresh
- 1/2 teaspoon salt
- Freshly ground black pepper
directions
- 1
Trim fat from pork chops. In large skillet over low heat, melt trimmed fat until a thin coat covers bottom of pan. Remove and discard unmelted fat. Increase heat to medium and add pork chops; cook until well browned; turn and brown other sides.
- 2
Push pork chops to one side and add onions and garlic. Satué, stirring frequently, until onions are tender and lightly browned, about 10 minutes.
- 3
Rearrange pork chops in skillet and spoon onions over them. Pour in cider; blend in mustard, thyme, salt and pepper. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until chops are tender. Remove chops and onions.
- 4
Increase heat to high and rapidly boil sauce until thickened. Pour sauce over chops.
Source: Jacquelyn
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