Pork, mustard, and apples always play well together, and this was a fun twist ending in a lightly sweetened, creamy sauce that only took 30-40 minutes from the beginning to the plate. An apple cream sauce may sound fancy, but this was put together with a leftover apple sauce cup in my fridge, a random jar of mustard, and cream intended for my morning coffee. I served this with some leftover rice and roasted squash with mixed spices, and will happily add this into my dinner ideas rotation.
- Thin Cut Pork Chops
- Onion Powder
- Garlic Powder
- Italian Bread Crumbs
- Choice of Frying Oil
- 2 Tbs Mustard (Whole Grain or Dijon)
- 1 Apple Sauce Cup
- 1 Cup Heavy Cream
- Zest and Juice from 1 Lemon
Start heating the oil in your pan on medium heat. Use enough to coat the bottom to lightly fry all the chops. While the pork chops come to room temperature, sprinkle with as much salt, onion powder, and garlic powder as you would like. While the oil is heating, sprinkle the breadcrumbs all over the chops to lightly coat both sides.
Fry the chops for about 5 minutes each side, or until golden brown on both sides. Remove and put on a tray to keep warm in the oven while your sides cook or warm up.
Pour the extra oil into a container that won’t melt, and turn your heat down to low. Add your mustard and apple sauce to the pan and whisk for a few seconds to scrape any brown bits from the bottom of the pan. Add your cream and let bubble and thicken slightly, then remove from the heat. Add the lemon zest and juice and keep warm until the rest of dinner is ready. Top your pork chops with the warm sauce and serve with some potatoes, rice, or choice of veggie.
by Rebecca Henry