Prep 15 mins
Cook 30 mins
In French, Cotes de Porc aux Pommes a la Moutarde. This is adapted from a Richard Olney recipe and is really very simple and quite delicious.
- 2 lbs apples, quartered, cored, peeled and thinly sliced
- 1 tablespoon butter, unsalted
- 4 pork loin chops, about 3/4 inch thick, trimmed of excess fat
- coarse salt
- 1⁄4 cup dry white wine
- 1 cup heavy cream (or 1/2 cup low-fat yogurt or 1/2 cup low-fat sour cream and 1/2 cup low-fat milk)
- 1⁄3 cup Dijon mustard (or (to taste)
- fresh ground pepper
- Preheat oven to 400°F.
- Spread the apples in a lightly buttered gratin dish, large enough to hold the pork chops in a single layer.
- Place gratin dish in the oven and bake apples for 15 minutes.
- While apples are baking, saute the salted pork chops over medium heat until nicely colored on each side-7 to 8 minutes per side.
- Remove gratin dish from the oven and arrange the chops on top of the apples.
- Deglaze the saute pan with the white wine and reduce by half.
- Drizzle reduction over the chops.
- Mix cream (or sour cream/yogurt and milk) and mustard, adding mustard little by little until you are happy with the taste.
- Pour evenly over the chops and apples and grate pepper overall.
- Return to oven and bake an additional 15 minutes.
Fabulous. Made this on a night when hubby said at lunch that he was bringing a friend home for dinner. All I had in the freezer was pork chops, so I grabbed some Granny Smith apples. After tasting the mustard sauce, I added a couple of tablespoons of honey to up the sweetness. I used fat-free greek yogurt and fat-free milk with a really high quality whole grain dijon mustard (I think the quality of the mustard probably makes a big difference). The sauce looked a little iffy when I pulled it out of the oven, but it was fantastic. The sweetness of the apples contrasted well with the acidity of the mustard sauce. It was certainly NOT bland as other readers have commented. By ditching the cream and butter we saved tons of calories and fat. We served with short grain brown rice, roasted broccoli and a big green salad for a very healthy stick to your ribs meal. I noticed even the kids plates were clean.
This is really good! We also added a few splashes of ground red pepper to the cream sauce. Our sauce came out a little too Dijon tasting for our tastes so next time we will cut down on the Dijon mustard and add cheese.