Pork Chops and Apples in Mustard Sauce

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

Directions

1. Preheat oven to 400°F.
2. Spread the apples in a lightly buttered gratin dish, large enough to hold the pork chops in a single layer.
3. Place gratin dish in the oven and bake apples for 15 minutes.
4. While apples are baking, saute the salted pork chops over medium heat until nicely colored on each side-7 to 8 minutes per side.
5. Remove gratin dish from the oven and arrange the chops on top of the apples.
6. Deglaze the saute pan with the white wine and reduce by half.
7. Drizzle reduction over the chops.
8. Mix cream (or sour cream/yogurt and milk) and mustard, adding mustard little by little until you are happy with the taste.
9. Pour evenly over the chops and apples and grate pepper overall.
10. Return to oven and bake an additional 15 minutes.