The flavor of fall in minutes. Complete the meal with buttered brussel sprouts and roasted potatoes.

Pork Normandy

4 boneless loin chops, 1/2-inch thick
1 teaspoon butter
1/4 cup apple juice
2 teaspoons Dijon mustard
1/4 cup white wine
1/4 cup chicken broth
2 crisp, tart apples, cored, peeled and cut into eighths
1/4 teaspoon ground marjoram
Sprinkle of freshly ground black pepper

1. Melt butter and brown chops quickly.
2. Stir together apple juice, mustard, wine and broth.
3. Add apple slices to chops. Sprinkle with marjoram and pepper. Salt, if desired.
4. Pour liquid mixture over chops, cover and simmer for 5 minutes.
5. Remove chops and apple slices and keep warm.
6. Increase heat to high and cook liquid, uncovered, until slightly thickened.
7. Arrange chops and apple slices on a serving platter and pour sauce over. Serve immediately.

Serves 4.

Recipe provided courtesy of Pork, Be Inspired®.