PORK CHOPS WITH APPLES AND ONIONS IN HONEY MUSTARD SAUCE

Ingredients

3 tablespoons olive oil

4, 1” thick center cut bone in pork chops (about 2 ½-3 pounds)

2 teaspoons salt, divided

1 teaspoon black pepper, divided

2 large onions, sliced into 1” wedges

3 large apples, cored and sliced into 1” wedges (any good ‘cooking’ apples such as Granny Smith, Pink Lady, Cortland, Honey Crisp, etc…)

¾ cup dry white wine

½ cup honey

2 tablespoons Dijon mustard

¼ cup grainy mustard

1 tablespoon fresh parsley, chopped

Instructions

About 1 hour before mealtime, remove the pork chops from the fridge and season them on both sides with the 1 teaspoon of the salt, ½ teaspoon of the black pepper, and the Italian seasoning.  Let them sit at room temperature until you are ready to begin cooking.  This will help to tenderize the chops before cooking (like a dry brine).

Heat olive oil in a large cast iron or oven proof skillet over medium high heat.

Add the seasoned chops to the hot oil and sear on the first side for about 4-5 minutes until a nice sear has formed and they are mahogany brown in color.  Flip and cook for 3-4 minutes on the other side until the internal temperature of the chops is 135 degrees.  Remove from pan and set aside, reserving pan drippings.  Tent with foil to keep warm.

Add the onions to the skillet and cook, stirring frequently, until they begin to get soft.  Add the apples to the pan and cook for 2 more minutes, still stirring.  Add the wine to the pan and deglaze, scraping up all of the brown bits on the bottom of the pan.  Season with remaining salt and pepper.  Cook for 3 minutes, letting the wine reduce.

While this cooks, combine the honey with both mustards in a small bowl and whisk until smooth.

Pour the honey mustard sauce into the pan and bring to boil.  Reduce to a low boil and cook for 3-4 minutes more, stirring frequently until the apples soften but still have some texture to them.

Add the chops (and any drippings that have developed) back to the pan and coat them with the apples and sauce.  Cook for 2 more minutes to heat the chops through.  They should have an internal temperature of 140-145 degrees.

Serve the chops over rice, quinoa, or mashed potatoes topped with lots of the apples and that delicious sauce.  Garnish with chopped parsley.  DEVOUR!

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