Flavored with the taste
of autumn, these quick braised chops are an easy weeknight meal.
Serve with baked sweet potatoes and buttered Brussel sprouts.
Pork
Chops with Apple-Mustard Sauce
- 4 boneless pork chops,
3/4-inch thick
1/4 teaspoon coarsely ground black pepper
1/4 cup apple juice
2 tablespoons apple jelly
2 tablespoons Dijon-style mustard
- Heat nonstick skillet
over medium-high heat. Brush chops lightly with vegetable oil.
Season on both sides with pepper. Brown one side of chop, turn.
- In a small bowl stir together
apple juice, jelly and mustard; add to skillet. Reduce heat to
low; cover and cook for 8 to 10 minutes. Remove chops from skillet.
- Cook sauce for 2 to 4
minutes or until it thickens slightly, stirring often.
Serves 4.
Recipe provided courtesy
of Pork, Be Inspired®.
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