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Pork Chops with sautéed apples and pecans

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You can use any apple in this recipe, but Jonagolds work ease of they sweet flavor and the way they hold their shape when cooked.

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Ingredients

  • 2 bone-in pork chops, 8 ounce each, about 1-inch thick
  • 1/8 t. each kosher salt and black pepper
  • 2 t. canola oil
  • 1 cup thinly sliced Jonagold apples
  • 1/2 cup diced onions
  • 1/2 t. dry mustard
  • 1/4 t. cinnamon
  • 1/4 t. salt
  • 1/4 cup apple juice
  • 1/2 t. fresh lemon juice
  • 1 T. chopped pecans, toasted

Details

Servings 2

Preparation

Step 1

Season pork with 1/8 t. salt and pepper. Heat oil in a nonstick skillet over medium heat. Add pork, brown on both sides, about 5 minutes per side. Transfer pork to a plate; tent with foil
Saute apples and onion in same skillet, 4 - 5 minutes. Add mustard, cinnamon, and 1/4 t. salt, stirring until fragrant, about 30 seconds. Stir in apple juice and lemon juice, cook until apples are softened.
Return pork chops and any juices on the plate to the skillet. Cook pork, uncovered, until it reaches a temperature of 155 degrees. Serve apple mixture over chops; garnish with toasted pecans.

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