Pork Chops with Apple-Mustard Sauce
Flavored with the taste of autumn, these quick-braised chops are an easy weeknight meal. Serve with baked sweet potatoes and buttered Brussels sprouts.
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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.