Prep 10 mins
Cook 15 mins
Do try to get real maple syrup for this recipe, it's well worth it!
- 1 1⁄2 lbs boneless pork chops, sliced thin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 lb granny smith apple (about 3)
- 1 small onion, cut into 16 thin wedges
- 2 tablespoons butter
- 3⁄4 cup beef broth
- 1⁄3 cup apple cider
- 1⁄4 cup pure maple syrup
- 1 1⁄2 teaspoons Dijon mustard
- 1⁄2 teaspoon cornstarch
- With a mallet or rolling pin pound pork chops in-between two sheets of plastic wrap until 1/4 inch thin.
- Salt and pepper both sides of chops.
- Peel and core apples, cutting into 12-16 wedges each (up to you how thin you want the slices).
- Melt 1 T.
- butter in a 12 inch fry pan over mediun heat.
- Cook apples and onions until lightly browned, about 8 minutes total.
- Remove to a plate and cover to keep warm.
- Add the remaining 1 T.
- butter inccreasing heat to medium high.
- Add chops and cook for 3 minutes on one side, turn and cook for another three minutes.
- Cut one to check if no longer pink and if not, remove to the plate with the apples and onions, covering again to keep warm.
- Mix together broth, cider, syrup, mustard and cornstarch.
- Add to fry pan and bring to a boil.
- Cook until reduced to about 1/2 cup, around 5 minutes.
- Gently toss chops with apple mixture.
- Drizzle glaze over top and serve.
I needed to do something a bit different than my usual breading-and-sautee-in-olive-oil method for some boneless pork chops I had. The hardest part was all the chopping required, but once that's done it's fairly easy to prepare. It's also delicious! My boyfriend said he could smell me cooking all the way down the hall of our building as he came home, and that the wonderful smell came from our apartment. This would make a great fall meal, especially as it would take advantage at an abundance of apples and cider. Totally worth a try.
I made the recipie exactly as shown and it is delicious. Reminded me of a good German restaurant. I would use a large onion since the carmenlized onions were delicious with the apples. I would halve the dijon mustard (just my taste). This would go great with a tart German Riesling. This is pretty filling, especially served with mashed potatos.
I made this with two thicker chops and cooked them for longer. I made the full amount of sauce but reduced it till it was quite thick and concentrated. It was absolutely delicious and DH commented how good it was on the first mouthful. Great recipe, thank you.