The crisp flavor of Pink Lady apples and cider are wonderfully complimented by a drizzle of tangy Dijon mustard and Worcestershire sauce.
Cider-Dijon Pork Chops with Roasted Apples
Serves: 4
Ingredients
- 2 Pink Lady apples, cored and sliced 1⁄2 inch thick
- 2 cups 2-inch pieces quartered rainbow carrots
- 3 tablespoons olive oil, divided
- 1 1⁄2 teaspoons plus 1⁄8 teaspoon kosher salt, divided
- 3⁄4 teaspoon ground black pepper, divided
- 4 (1 1⁄2-inch-thick) boneless pork loin chops
- 1 cup apple cider
- 1 1⁄2 tablespoons Dijon mustard
- 2 tablespoons cold unsalted butter, cubed
- 1 tablespoon Worcestershire sauce
- Garnish: fresh thyme sprigs
Instructions
- Preheat oven to 450°. Line a large rimmed baking sheet with foil.
- On prepared pan, toss together apples, carrots, 2 tablespoons oil, 1 teaspoon salt, and 1⁄2 teaspoon pepper. Arrange apples and carrots in a single layer.
- Bake until tender and browned slightly, 35 to 45 minutes, turning halfway through baking. Let cool slightly on pan. Reduce oven temperature to 400°.
- Pat pork chops dry with a paper towel. Brush pork chops evenly with remaining 1 tablespoon oil, and sprinkle with 1⁄2 teaspoon salt and remaining 1⁄4 teaspoon pepper.
- Heat a 12-inch stainless steel skillet over medium heat. Add pork chops, two at a time, and cook until browned, 4 to 5 minutes per side. Remove from skillet, and transfer to a foil-lined baking sheet.
- Bake until an instant-read thermometer inserted in thickest portion of pork registers 160°, 10 to 15 minutes. Cover with foil, and let stand for 10 minutes.
- In same skillet, combine cider, mustard, and remaining 1⁄8 teaspoon salt; cook over medium heat, scraping browned bits from bottom of skillet with a wooden spoon, until cider is reduced by half, 8 to 10 minutes. Reduce heat to low, and whisk in cold butter and Worcestershire.
- Place carrots and apples on a serving dish. Arrange pork chops on top, and drizzle with sauce. Garnish with thyme, if desired.
