Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, pork chops with apple mustard sauce. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Pork chops with apple mustard sauce is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Pork chops with apple mustard sauce is something that I have loved my whole life.

Browse new releases, best sellers or classics & Find your next favourite book Return the chops to the pan with the onion and sage leaves; fry for a minute. Add the cider, bring to the boil and cover with a lid. Brown the chops on all sides, then reduce the heat to low. Add beer, mustard, garlic, honey and soy sauce to pan; stir well.

To get started with this recipe, we have to first prepare a few components. You can have pork chops with apple mustard sauce using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pork chops with apple mustard sauce:

1. Make ready 4 rib-end, bone-in pork chops, about 3/4 cm thick
2. Get 1 shallot, finely chopped
3. Make ready 1/4 cup brandy
4. Take 1/4 cup pure unsweetened apple juice
5. Get 1 cup chicken stock
6. Take 3 fresh thyme sprigs
7. Take 1 tbsp Dijon mustard
8. Prepare 2 tbsp unsalted butter
9. Make ready 1 sweet apple (I used ambrosia), peeled and chopped

While apples are baking, lightly salt the pork chops. Pour over warm boiled potatoes; mash well. Season colcannon with salt and pepper. Serve pork chops and apple slices over colcannon.

Steps to make Pork chops with apple mustard sauce:

1. Season the chops with salt and pepper. Cut nicks into the fat every few centimeters; this will help keep the chops from curling. Add a small splash of olive oil and a tbsp of butter to a medium pan on medium-high heat. Sear the chops for 3 minutes per side until cooked and golden. Set them aside on a plate to rest, tented loosely with foil.
2. Add the shallots to the pan and let them fry for 1 minute. Carefully add the brandy. Let reduce until only a tbsp or so of liquid remains. Add the apple juice, chicken stock, thyme sprigs, and mustard and bring to a simmer. Season with a pinch of salt and a few grinds of black pepper, and cook until reduced by half. This'll take 10 to 15 minutes.
3. Strain the sauce into another pan and put it on low heat. Whisk in the 2 tbsp unsalted butter, a little at a time, to thicken and enrichen the sauce. Return the chops and any juices to the pan to re-warm them.
4. Add a knob of butter to a skillet on medium-high heat. Once the butter's melted, browned, and bubbling, add the apple chunks. Leave them alone for a minute to sear, then give the skillet a shake. Season lightly with a pinch of salt. Leave the apples to cook another minute, then take them off the heat. They should look caramelized but not mushy. Individually or family-style, plate the chops, topped with the fried apples, and drizzled with the mustard sauce.

Season colcannon with salt and pepper. Serve pork chops and apple slices over colcannon. Lay pork chops on sturdy work surface in single layer and cover with plastic wrap. Season well with salt and pepper on both sides, then dust evenly with flour, shaking off excess. When butter is melted and bubbling, add chops to pan.

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