Pork Chops with Apple Dijon Sauce

Apples and pork chops go together like peas in a pod. They are two great flavors that compliment each other very well, bringing out the best qualities in both. Pork and apples go together because the sweet, tart, and acidic profile of apples cuts through the rich, fatty, and salty nature of pork to balance the palate. It is an ancient food pairing rooted in ancient agricultural cycles, seasonal proximity, and flavor balance. The earliest known documentation of cooking pork with apples appears in the 9th-century Latin cookbook Apicius, which features a dish called minutal matianum—a savory stew combining cooked pork shoulder with sweet Matian apples, fish sauce (garum), spices, and herbs.

In medieval Europe, pigs were commonly turned out into woodlands and orchards in the autumn to forage for fallen apples (windfalls) and acorns. Farmers believed this diet “sweetened” and enriched the flavor of the meat. The fall apple harvest coincided directly with the traditional season for culling and slaughtering pigs. Because surplus pork needed to be preserved for winter via salting, smoking, and sausage-making, fresh autumn pork was naturally served alongside freshly harvested apples and sharp applesauce.

I pair apples and pork together quite often, and last night I paired them together once again.

Pork Chops with Apple Dijon Sauce

Pork, apples, Dijon mustard and herbs. What a great combination! Simple ingredients mixed together to turn something ordinary into something extraordinary.

2 lbs pork chops

coarse salt & fresh ground black pepper

2 TBSP butter

2 TBSP olive oil

1 apple, peeled and diced

1 shallot, diced fine

1/2 cup apple cider

1/2 cup chicken broth

1 TBSP Dijon mustard

1-2 sprigs fresh rosemary, chopped

5-6 fresh sage leaves, chiffonade

Preheat the oven to 425* F or 218*C.

Spray a deep baking dish with cooking spray.

Pat the pork chops dry with a paper towel and coat with coarse salt and fresh ground black pepper on both sides. Let sit and rest for at least 1 hour before searing. Sear the pork chops in a hot skillet with the butter and olive oil for about 4 minutes per side, or until a nice crust is formed all around the pork.

After the crust is formed all around the pork chops, place them in the prepared baking dish and into the oven for about 8-10 minutes to finish cooking.

Meanwhile, in the same oil and butter combination, add the apples, herbs and shallots, and cook for about 3-5 minutes, stirring frequently.

Add the apple cider, chicken broth and Dijon mustard. Mix together thoroughly and bring to a boil, then reduce the heat to a simmer and continue to cook for an additional 3-5 minutes, stirring frequently.

When the pork is completely cooked, top it with this rich, buttery sauce and enjoy. The pork was super tender, juicy and full of flavor. I served it over a bed of couscous with roasted pumpkin, squash and Brussels sprouts on the side. YUMMY!

Have a great day and make everyday great, no matter what you do. Life is short. Live life to the fullest, and enjoy the ride and all the adventures life brings your way. ‘Til next time.