Sautéed Pork Chops with Sweet Potato, Apples and Mustard Sauce

Name: Sautéed Pork Chops with Sweet Potato, Apples and Mustard Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters 120 ml apple cider or juice, plus more if needed; 2 servings Freshly ground black pepper; 1 Braeburn, Gala, or other sweet-tart apple, cored and thinly sliced; 1 teaspoon Dijon mustard, smooth or whole-grain (see its that easy); 2 teaspoons minced fresh flat-leaf parsley; 0 teaspoons ground cinnamon; 2 Tbsps olive oil; 2 boneless, center-cut loin pork chops, about 3/4 in/2 cm thick; 2 servings Salt; 1 shallot, minced; 1 medium sweet potato, about 1/2 lb/225 g, peeled and very thinly sliced

Sautéed Pork Chops with Sweet Potato, Apples and Mustard Sauce might be just the main course you are searching for. This recipe serves 2. One serving contains 474 calories, 31g of protein, and 24g of fat. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up salt, olive oil, braeburn, and a few other things to make it today. To use up the sweet potato you could follow this main course with the Sweet Potato Dessert Squares as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Combine the cider, cinnamon and 1/4 tsp salt in a cup. Set aside.

Ingredients you will need

Cinnamon

Cider

Salt

Pat the pork chops dry and sprinkle all over with salt and pepper.

Ingredients you will need

Salt And Pepper

Pork Chops

Heat a 12-in/30.5-cm skillet over medium-high heat and add the olive oil. When the oil shimmers, add the seasoned pork chops to the pan and cook until lightly browned on the first side, about 3 minutes. Turn and cook until browned on the second side, about 2 minutes longer.

Ingredients you will need

Pork Chops

Olive Oil

Cooking Oil

Equipment you will use

Frying Pan

Transfer the pork chops to a plate. (They will not be cooked through at this point.)

Ingredients you will need

Pork Chops

Add the sweet potato, apple, shallot, cider mixture, and a grind or two of pepper to the hot pan. Bring it all to a simmer, cover, and reduce the heat to medium-low or low—the pan should bubble, but not too aggressively. Cook the potato mixture until a fork easily pierces the partially cooked potato but there is still some resistance, about 10 minutes.

Ingredients you will need

Sweet Potato

Shallot

Pepper

Potato

Apple

Cider

Equipment you will use

Frying Pan

Return the pork chops to the pan (along with any juices accumulated on the plate) and nestle them into the potatoes and apples. Cover and cook until the meat is cooked through and the potatoes are tender, about 8 minutes longer. Taste and adjust the seasoning.

Ingredients you will need

Pork Chops

Seasoning

Potato

Apple

Meat

Equipment you will use

Frying Pan

Transfer the pork chops, potatoes, and apples to two warmed plates. There should be some liquid remaining in the pan to serve as a base for the sauce. (If the potatoes have absorbed all of the liquid, add 2 to 3 tbsp cider to the pan and heat it briefly over medium heat.) Stir the mustard into the pan juices with a fork. Taste the sauce and add more pepper if it needs it.

Ingredients you will need

Pork Chops

Potato

Mustard

Apple

Pepper

Base

Equipment you will use

Frying Pan

Spoon the sauce over the meat and vegetables, sprinkle the parsley over the top, and serve hot.

Ingredients you will need

Vegetable

Parsley

Sauce

Meat

It's that easy: Pardon me, but, do you have any Grey Poupon? If not, get some, or purchase one of the many exceptional whole-grain mustards on the grocery shelves these days—they have more "pow!" than the smooth Dijon style. Pommery Moutarde de Meaux is the gold standard, having been "served at the tables of French kings since 1632," which probably makes it good enough for the rest of us.Extra hungry?

Ingredients you will need

Grains

Add steam-in-the-bag peas for a welcome splash of green on the plate. In the Glass: A medium-dry Riesling will complement the sweet pork and apples, as would a tall, cold glass of Belgian-style wheat ale such as Blue Moon.

Ingredients you will need

Dry Riesling

Apple

Wheat

Peas

Pork

Ale

Reprinted with permission from One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two by Carla Snyder. Text copyright © 2013 by Carla Snyder; photographs copyright © 2013 by Jody Horton. Published by Chronicle Books LLC.

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

118milliliters

120 ml apple cider or juice, plus more if needed 2servings

Freshly ground black pepper 1

Braeburn, Gala, or other sweet-tart apple, cored and thinly sliced 1teaspoon

Dijon mustard, smooth or whole-grain (see "it's that easy")2teaspoons

minced fresh flat-leaf parsley 0teaspoons

ground cinnamon 2Tbsps

olive oil 2

boneless, center-cut loin pork chops, about 3/4 in/2 cm thick 2servings

Salt 1

shallot, minced 1medium

sweet potato, about 1/2 lb/225 g, peeled and very thinly sliced

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are great choices for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.