Savory Herb Pork Chops

Submitted by ratherbeswimmin

"Southern Living"

 

• Ready In: 1hr 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 1 cup apple juice
• 3 1⁄2 tablespoons light brown sugar, divided
• 1 tablespoon Dijon mustard
• 4 boneless pork loin chops, 3/4 inch thick
• 1 teaspoon salt, divided
• 1 teaspoon fresh coarse ground black pepper
• 2 tablespoons vegetable oil
• 1⁄2 cup chopped onion
• 2 garlic cloves, minced
• 2 teaspoons chopped fresh rosemary
• 1 tablespoon balsamic vinegar, divided
• thinly sliced apple, garnish
• fresh rosemary sprig, garnish

directions

1. In a large zip-lock freezer bag, stir together ¼ cup apple juice, 1 tablespoon brown sugar, and mustard; add in pork.
2. Seal bag, and shake well to coat; chill 30 minutes, turning once.
3. Remove pork from marinade, discarding marinade.
4. Pat pork dry; sprinkle with ½ teaspoon salt and ½ teaspoon pepper.
5. Cook pork in hot oil in a big skillet over med-high heat 3 minutes on each side; remove pork from skillet.
6. Cook onion and garlic in hot drippings, stirring constantly 1 minute.
7. Add in remaining ¾ cup apple juice to skillet, stirring to loosen browned bits from bottom of pan.
8. Stir in rosemary, 1 tablespoon brown sugar, 1 tablespoon balsamic vinegar, and remaining ½ teaspoon salt and pepper.
9. Bring onion mixture to a boil; decrease heat to med-low and simmer 3-5 minutes or until mixture is reduced by half.
10. Add pork to onion mixture, turning to coat.
11. Cover and cook 5-10 minutes or until a meat thermometer reads 155°.
12. Remove from heat, and place pork on a serving platter; cover with foil and let stand 5 minutes.
13. 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.
14. Bring to a boil over med-low heat; decrease heat to low and simmer 1-2 minutes or until slightly thickened and bubbly.
15. Drizzle sauce over pork and serve.