Recipe by Midwest Maven
This is a slightly German inspired dish, and very yummy!
Top Review by momaphet
This was quite yummy, very warm and hearty! I used thyme in place of the basil, and a sweet onion for the red, I also skipped the capers as I thought they would take the flavors in a direction I would not want to go. We like lots of sauce so I added low sodium beef broth in addition to the wine. I served this with mashed red potatoes the perfect comfort food for a cold, rainy night. Thanks Midwest Maven for your wonderful dish. Posted for ZWT 4 Germany and Benelux
- 4 boneless pork loin chops
- 1⁄2 cup flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 red onion, sliced very thinly
- 2 granny smith apples, peeled, cored and sliced very thinly
- 1⁄4 cup dry white wine
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon capers
- 1 large lemon, zest from half of it
- salt and pepper
- 1 pinch dried basil
Directions See How It's Made
- Pound the pork chops to 1/4 inch thickness.
- Mix the flour, 1/2 teaspoons salt, 1/4 teaspoons pepper, and the garlic powder and dredge the chops in this mixture.
- Melt 1 tablespoons of the butter and 1 tablespoons of the olive oil in a pan and cook the chops until nicely browned on both sides and done.
- Take the chops out of the pan and keep them warm.
- Melt the remaining butter and olive oil in the same pan now and sauté the onions for a couple minutes.
- Then add the apples and sauté until the onions start to get soft.
- Add the white wine and cook 5-7 minutes longer, stirring occasionally.
- Slowly add the heavy cream while stirring, and combine well.
- Add the Dijon mustard, capers, lemon zest, salt and pepper to taste, and dried basil and combine well.
- Add the chops back to the pan over medium-low heat and cook covered, until heated through and it starts bubbling. Enjoy!