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Tuesday, October 16, 2012

Porkchops and Applesauce-kind of.

I don't eat a lot of pork, so I thought I would give it a shot with a new recipe. It is a take on porkchops and applesauce. Instead of just serving applesauce with grilled porkchops, how about a glaze on top using apple cider or apple juice? YUM! The sweetness of the apple juice balances well with the boldness of the dijon mustard and they play off each other SO well. I almost wish I had made more of the glaze because it tasted SO good. I'm thinking it may work well as a dipping sauce! I served mine with roasted red potatoes and a salad, DELICIOUS! It was a hit with Michael as well.

Porkchops with Apple Glaze
Yields: 2 servings

½ tbsp. vegetable oil
1 tbsp. unsalted butter
4 center cut boneless porkchops, ½" thick
salt and pepper, to taste
2 cloves garlic, minced
¼ cup apple cider vinegar
1¼ cups apple juice or cider
2 tsp. dijon mustard

Heat vegetable oil and butter in a medium skillet over medium-high heat. Generously season both sides of pork with salt and pepper. Cook for 3-5 minutes on each side; once cooked, turn off heat and remove pork from the skillet and set aside. Add the minced garlic to the still hot pan (the fat in the pan will do the work of cooking the garlic without running the risk of burning it). After about 30-45 seconds, turn the heat to medium and pour in the vinegear. This will stop the cooking of the garlic and will help you deglaze the pan. Once deglazed, pour in apple juice and bring to a boil. After about 3 minutes, stir in the dijon mustard. If you desire a thicker sauce, in a small bowl, combine 1 tsp. of water and 1 tsp. of flour and whisk into the apple glaze. Add in the porkchops again and simmer to warm them through.


Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 264.2
  • Total Fat: 9.2 g
  • Cholesterol: 62.8 mg
  • Sodium: 273.1 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 0.1 g
  • Protein: 23.2 g

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