Apple Mustard Pork Chops

By polloazul

Ingredients

• 6 boneless pork chops, about 3/4-inch thick
• salt and freshly-ground black pepper
• 1 cup apple juice
• 1 1/2 tablespoons spicy brown mustard
• 2 tablespoons fresh rosemary finely chopped
• 2 tablespoons lard or other cooking fat

Preparation

Step 1

Rub the pork chops with salt and pepper; set aside.
In a bowl, whisk together the apple juice, mustard and rosemary until well-blended. Place the pork chops in a heavy, re-sealable gallon plastic bag and pour the marinade over them. Squeeze as much air as possible out of the bag and seal; marinate in the refrigerator for 4 to 8 hours.
Bring the pork chops to room temperature. Melt the lard in a large, heavy skillet over medium high heat. Remove the chops from the bag; discard the marinade.
Sear the pork chops until browned, about 2 minutes per side. Lower the temperature to medium-low; cover and continue to cook until the pork chops reach an internal temperature of 145 F, about 7 minutes. Remove the chops from the skillet; cover and allow to rest for 5 minutes before serving.
Nutrition (per serving): 238 calories, 12.5g total fat, 80mg cholesterol, 107.3mg sodium, 473.6mg potassium, 5.1g carbohydrates, <1g fiber, 4g sugar, 24.8g protein