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These gorgeously Gallic Pork Chops with Apples and Mustard Sauce from the Tartine All Day cookbook are rich, hearty, and abundantly delicious. Bacon, apples, cream, Dijon mustard, white wine, and a touch of Armagnac (or Cognac) imbue the luscious pork chops with layers of flavor and create a creamy sauce you’ll want to get every last drop of. Tarragon and parsley stirred in at the end add a note of freshness and a bit of color to the dish. Seasoning your pork chops ahead of time (ideally overnight, but at least a few hours before you’re ready to cook them), improves the flavor of the meat and encourages better browning.
For more inspired pork chop ideas, get our Braised Pork Chops and Fennel recipe, or our Pork Chops with Cherry Sauce recipe.
Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, copyright © 2017. Published by Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC.
Photography credit: Paige Green © 201
A good cast iron skillet is perfect for cooking proteins, vegetables, sauces, and more. This pre-seasoned model goes straight from stove top to oven and has superior heat retention.
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