Pork Chops with Apples and Mustard Sauce
Tartine All Day
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
- 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
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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