Richard Olney's Pork Chops and Apples in Mustard Sauce
  • 2 lbs apples, quartered, cored, peeled, and thinly sliced
  • 1 tbsp butter
  • 4 pork loin chops, boneless, thick cut
  • salt
  • ¼ cup dry white wine
  • 1 cup heavy cream
  • ⅓ cup Dijon or country mustard
  • pepper
  1. Preheat oven to 400 degrees F.
  2. Spread the apples in a buttered baking pan large enough to hold the chops without crowding, and bake for 15 minutes.
  3. While the apples are in the oven, Heat a large, heavy skillet, and brown the chops in some butter over medium-high heat, about 7-8 minutes on each side.
  4. Arrange the chops on top of the apples, and deglaze the skillet with white wine, reducing it by about half. Pour over the chops in the baking dish.
  5. With heat on medium low, warm the cream in the skillet and mix in the mustard, using more or less as you prefer. Season with salt and pepper, and pour over the chops and apples, shaking the baking dish to ensure the sauce is distributed among the apples.
  6. Bake 15 minutes, or until chops are thoroughly cooked, and serve.
Recipe by Sprung At Last at