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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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When I was growing up, we couldn't afford to have meat very often, so it was a special evening when we had these tender chops. The apples, raisins and apple cider give this dish a sweet touch and a pretty appearance. âShirley Joan Helfenbein, Lapeer, Michigan Ingredients:
8 bone-in pork loin chops (3/4 inch thick and 8 ounces each) |
1 tablespoon canola oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups apple cider or juice |
3 tablespoons spicy brown mustard |
3 medium apples, sliced |
1/2 cup sliced green onions |
1/4 cup raisins |
1/4 cup dried currants |
2 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. In a large skillet, brown pork chops in oil in batches on both sides. Sprinkle with salt and pepper. Return all chops to the skillet.
2. Combine cider and mustard; pour over meat. Bring to a boil; reduce heat. Cover and simmer for 13-18 minutes or until a meat thermometer reads 160° Remove chops to a serving platter; keep warm.
3. Add the apples, onions, raisins and currants to the skillet. Cover and cook over medium heat for 5-6 minutes or until apples are tender. Combine cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops. Yield: 8 servings.
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