Savory Herb Pork Chops

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large zip-lock freezer bag, stir together ¼ cup apple juice, 1 tablespoon brown sugar, and mustard; add in pork.
  • Seal bag, and shake well to coat; chill 30 minutes, turning once.
  • Remove pork from marinade, discarding marinade.
  • Pat pork dry; sprinkle with ½ teaspoon salt and ½ teaspoon pepper.
  • Cook pork in hot oil in a big skillet over med-high heat 3 minutes on each side; remove pork from skillet.
  • Cook onion and garlic in hot drippings, stirring constantly 1 minute.
  • Add in remaining ¾ cup apple juice to skillet, stirring to loosen browned bits from bottom of pan.
  • Stir in rosemary, 1 tablespoon brown sugar, 1 tablespoon balsamic vinegar, and remaining ½ teaspoon salt and pepper.
  • Bring onion mixture to a boil; decrease heat to med-low and simmer 3-5 minutes or until mixture is reduced by half.
  • Add pork to onion mixture, turning to coat.
  • Cover and cook 5-10 minutes or until a meat thermometer reads 155°.
  • Remove from heat, and place pork on a serving platter; cover with foil and let stand 5 minutes.
  • Meanwhile, whisk together ¼ cup water, 1 tablespoon flour, remaining 1 ½ tablespoons brown sugar and remaining 1 tablespoon balsamic vinegar in skillet until smooth.
  • Bring to a boil over med-low heat; decrease heat to low and simmer 1-2 minutes or until slightly thickened and bubbly.
  • Drizzle sauce over pork and serve.
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