Pork Chops with Apples and Mustard Sauce

Name: Pork Chops with Apples and Mustard Sauce
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1-inch thick bone-in pork chops, patted dry and seasoned ahead of time; sea salt; black pepper, freshly ground; 2 ounces bacon, cut into 1/4-inch pieces; 1 apple, such as Granny Smith or Pink Lady, peeled, sliced 1/4-inch thick, and cut into 1-inch pieces; 1/2 cup white wine; 1 tablespoon Armagnac or Cognac; 3/4 cup chicken stock; 1/2 cup heavy cream; 2 tablespoons Dijon mustard; 2 tablespoons fresh tarragon, chopped; 2 tablespoons fresh flat-leaf parsley, chopped

French Sautéing Mustard Apples Pork Chop Dinner Easy Cognac Armagnac White Wine Chicken Stock Parsley Tarragon Bacon Salt Cream Dijon Mustard Black Pepper

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4 servings Easy

Total: 45 min Active: 45 min

1 Rating

Ingredients (12)

2 1-inch thick bone-in pork chops, patted dry and seasoned ahead of time
sea salt
black pepper, freshly ground
2 ounces bacon, cut into 1/4-inch pieces
1 apple, such as Granny Smith or Pink Lady, peeled, sliced 1/4-inch thick, and cut into 1-inch pieces
1/2 cup white wine
1 tablespoon Armagnac or Cognac
3/4 cup chicken stock
1/2 cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh flat-leaf parsley, chopped

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Nutritional Information

Calories404
Fat26.6g
Saturated fat11.91g
Trans fat0.11g
Carbs10.53g
Fiber1.85g
Sugar6.14g
Protein24.97g
Cholesterol120.12mg
Sodium310.18mg
Nutritional Analysis per serving (4 servings) Powered by

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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

from: Tartine All Day by Elisabeth Prueitt

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Tartine All Day

Modern Recipes for the Home Cook

by Elisabeth Prueitt

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Pre-Seasoned Cast Iron Skillet

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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Tips for Pork Chop and Bacon

Tip

How to Freeze Pork Chops

Pork chops can stay in their original packaging, but must be overwrapped with air-tight plastic wrap, aluminum foil, or freezer paper. Place the wrapped the chops in a freezer bag for another layer of protection against freezer burn. They will generally be safe to cook within four to six months.

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Next: How to Store Pork Chops

Tip

How to Store Pork Chops

Sealed pork products can typically last in the fridge for up to three days. Like loins and other cuts of meat, ensure that the pork is wrapped tightly in its original packaging and either freeze or cook immediately upon opening.

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Next: How to Cook Bacon

Tip

How to Cook Bacon

Bacon is most commonly cooked on the stovetop or in the oven. If you’re opting for the former, start with a cold pan with the bacon strips touching, but not overlapping. Set the burner on low and allow the bacon to slowly release its fat. As it begins to cook, use tongs to flip the strips and fry them on their opposite sides. Continue to flip and turn until the bacon is browned evenly. Let the cooked bacon drain by carefully placing them on paper towels or a newspaper.

To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.

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Next: How to Store Bacon

Tip

How to Store Bacon

Pre-packaged bacon has an impressive shelf life, but not once it’s opened. While it’s best to freeze uncooked bacon, the slices can be tightly wrapped in aluminum foil and stored in a ziploc bag for up to a week. The same storage technique should also be applied to fresh bacon purchased directly from the butcher.

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Next: How to Freeze Bacon

Tip

How to Freeze Bacon

Bacon actually holds up quite well in the freezer, though its peak flavor quality will only last one to two months. To freeze, you may keep the bacon in its original packaging, but wrap around it with another layer of aluminum foil, plastic wrap, or freezer paper. Just be sure to keep your freezer at a consistent zero degrees for optimal freezing results.

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Next: How to Freeze Pork Chops

Instructions

1The night before, or at least several hours ahead, generously season the pork chops with salt and pepper on both sides.
2Choose a pan large enough to accommodate both pork chops in a single layer. Set the pan over medium heat and cook the bacon pieces until they have a little color but aren’t yet crisp. Transfer to a large plate.
3Increase the heat to medium-high. Add the seasoned pork chops to the pan and cook, flipping once, until nicely browned on both sides and cooked through to your desired doneness, about 12 minutes total for medium. Transfer to the plate with the bacon. Pour off all but about 1 tablespoon of fat from the pan.
4Add the chopped apple to the pan and sautée until soft, 1 to 2 minutes. Transfer to the plate.
5Pour the white wine and the Armagnac or Cognac into the pan and use a wooden spoon to scrape up any browned bits.
6Add the chicken stock and simmer until reduced in volume by about one third, about 10 minutes. Decrease the heat to low.
7Stir the cream, Dijon mustard, tarragon, and parsley quickly into the pan juices, making sure the mixture doesn’t come above a light simmer.
8Return the bacon, pork chops, and apples to the pan, and mix well to coat. Cover the pan and let the chops heat through for 2 minutes. Slice the pork chops into 4 servings and serve immediately.

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