Pork Chops with Apples and Maple Mustard Sauce Recipe
A quick and flavorful recipe featuring juicy boneless pork loin chops cooked to perfection and served with sautéed apples and a tangy maple mustard sauce. This dish combines savory, sweet, and tangy flavors, making it an easy yet impressive meal for any weeknight.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Pork Chops
- 4 boneless pork loin chops, about 1-inch thick
- ½ heaping teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil
Maple Mustard Sauce
- 2 tablespoons whole grain Dijon mustard
- 1 tablespoon pure maple syrup
- 1 tablespoon sour cream
- 1 teaspoon apple cider vinegar
Additional
- 1 large apple, thinly sliced
Instructions
- Season the Pork Chops: Place the pork chops on a plate and sprinkle both sides evenly with kosher salt and a generous amount of freshly ground black pepper to enhance flavor.
- Heat the Skillet: Preheat a cast iron or heavy skillet over medium-high heat for 2 to 3 minutes until very hot. Add the extra-virgin olive oil and tilt the pan to ensure the bottom is evenly coated and the oil is hot.
- Cook the Chops: Lay the pork chops in the hot skillet and cook without moving until they are nicely browned on the first side, approximately 4 minutes. Flip the chops and continue cooking for another 2 to 3 minutes, or until an instant-read thermometer registers 140°F in the thickest part. If no thermometer is available, cook until the meat shows just a hint of pink inside.
- Prepare the Maple Mustard Sauce: While the chops are browning, mix together whole grain Dijon mustard, pure maple syrup, sour cream, and apple cider vinegar in a small bowl until well combined. Set aside.
- Rest the Pork Chops: Remove the cooked pork chops from the skillet and place them on a plate to rest, ensuring they remain juicy.
- Sauté the Apples: Add the thinly sliced apple to the same skillet and sauté for a few minutes until the apples turn golden and are slightly tender, absorbing the flavorful pan drippings.
- Combine and Serve: Return the pork chops to the skillet with the apples. Spoon the prepared maple mustard sauce over each chop and serve immediately for a delicious, warm meal.
Notes
- Use a cast iron or heavy skillet for best browning and even heat distribution.
- Adjust the cooking time based on the thickness of the pork chops to avoid overcooking.
- The apple variety can be adjusted; tart apples like Granny Smith add nice contrast.
- Ensure the pork reaches a safe internal temperature of 145°F for medium doneness.
- Resting the pork chops after cooking helps retain juices for a tender bite.
- Leftover sauce can be refrigerated for up to 2 days but is best served fresh.
