Pork Chops with Granny Smith Apples

By mschweickert

Ingredients

• 2 tablespoons all-purpose flour
• 1 teaspoon ground cumin
• kosher salt and black pepper
• 12 pork cutlets (about 1 1/2 pounds)
• 1 tablespoon canola oil
• 1 tablespoon butter
• 2 small Granny Smith apples, halved
• 1/2 cup low-sodium chicken broth
• 2 tablespoons white wine vinegar
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tablespoons whole-grain mustard

Preparation

Step 1

Directions
1.In a shallow bowl, combine the flour, cumin, 1 teaspoon salt, and ½ teaspoon pepper. Lightly coat each cutlet with the flour mixture; set aside.
2.Heat the oil and butter in a large skillet over medium-high heat.
3.Sprinkle the apples with ¼ teaspoon each salt and pepper and cook, cut-side down, until golden-brown, 3 to 5 minutes. Transfer to 4 plates.
4.Working in batches (add more oil if needed), cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the plates.
5.Add the broth and vinegar to the skillet and simmer until slightly reduced, 4 to 5 minutes. Stir in the parsley.
6.Serve the pork and apples with the pan sauce and mustard.