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."
photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by NoraMarie photo by NoraMarie
photo by NoraMarie photo by NoraMarie
photo by Susie D photo by Susie D
Ready In:




  • 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.

Questions & Replies

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  1. 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.
  2. 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.
  3. I'm rating this three stars because our family loved the pork and the sauce but really didn't like the apples. My husband and I thought the flavor combination was good, but none of the kids thought the apples were good at all. I'm wondering whether replacing the apples with potatoes would work. Maybe I will try that next time. Thanks, Chef Kate!
  4. I do not know what I expected but all of us felt it was a little bland. ! out of 3 said it should be four stars and the others did not. Maybe I did not use enough mustard. There are many who would be happy but with the bland taste and high calories and fat.
  5. This turned out wonderful and I don't really even like pork chops! It was not nearly as sweet and appley as I thought it would be, which is good! The mustard sauce was excellent... I think I used just under 1/3 cup, maybe more like 1/4? Oh and I used heavy cream and it worked very well. Thanks for a great recipe!


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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