Creamy Dijon Pork Chops With Apples and Onions

Submitted by Midwest Maven

"This is a slightly German inspired dish, and very yummy!"

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 4

ingredients

• 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

1. Pound the pork chops to 1/4 inch thickness.
2. Mix the flour, 1/2 teaspoons salt, 1/4 teaspoons pepper, and the garlic powder and dredge the chops in this mixture.
3. 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.
4. Take the chops out of the pan and keep them warm.
5. Melt the remaining butter and olive oil in the same pan now and sauté the onions for a couple minutes.
6. Then add the apples and sauté until the onions start to get soft.
7. Add the white wine and cook 5-7 minutes longer, stirring occasionally.
8. Slowly add the heavy cream while stirring, and combine well.
9. Add the Dijon mustard, capers, lemon zest, salt and pepper to taste, and dried basil and combine well.
10. Add the chops back to the pan over medium-low heat and cook covered, until heated through and it starts bubbling. Enjoy!

Reviews

[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

 

[Mamas Kitchen Hope]

Interesting combo here though very heavy and high in fat. IMHO sage, thyme or tarragon would have been better choices than basil, We would have preferred the apples chunkier as well. This was not a pretty dish but did have some great potential and good base flavors. I beleive if the amounts are played with and adjusted a better balance can be acheived. Good luck chef!

 

[Debber]

What great flavor! We loved the onions and gravy. Mother Hubbard's cupboard was slightly-less well-stocked than normal, so we ended up with only half-the-amount of white wine, but made up with sherry--very good results (at least we thought so). Thought the Dijon should have been stronger (more). Other than that, this was a very good! recipe!!! *Made for RSC #10*

 

[Leggy Peggy]

Lovely flavour, and certainly our favourite RSC attempt. We thought the apples could have been doubled, the mustard tripled and the flour halved. We had SO much flour left over. I'm sure we'll make this again. Thanks for a keeper.

 

[3KillerBs]

Utterly delicious. The breading on the pork was flavorful but light, perfectly enhanced by the combination of butter and olive oil (wonderful combination!). Because I was making a monster batch and because I don’t like dampened breading, I didn’t add the chops back to the pan but rather served the sauce over the chops immediately before serving. The apple-onion mix was delicious where it ran onto the buttered, egg noodles I served with it too. Recipe #239426 completed a meal that would put many restaurants to shame. If it can be improved it can only be in increasing the goodness by making even more apples and onions. Note: People making additional servings might do well to add all the butter and olive oil for frying the chops to the pan at the same time because continually adding cold butter and oil and waiting for it to heat risked scorching the flour that had fallen from the earlier batches of chops.