German Cuisine
Pork Chop with Apples and Mustard Sauce
A comforting home-cooked dinner reflecting the signature sweet-and-sour flavor profile deeply rooted in German cuisine. Juicy pork chops are pan-seared to a beautiful golden brown while remaining tender inside, accompanied by warm, caramelized apple slices and a velvety, sharp Dijon mustard cream sauce.
Dishday
Recipe overview
- Total time
- 35 min
- Prep
- 15 min
- Cooking
- 20 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- German Cuisine
Nutrition
per serving
- Calories
- 540 kcal
- Protein
- 32 g
- Fat
- 38 g
- Carbs
- 16 g
- Fiber
- 2 g
Step by step
Method
- 01
Pat the pork chops dry with a paper towel
Pat the pork chops dry with a paper towel. Lightly pound them to an even thickness, then season both sides uniformly with salt and black pepper.
- 02
Core the apples and slice them into thick 1-1
Core the apples and slice them into thick 1-1.5 cm wedges. Keep the skins on to help the pieces maintain their structural integrity while cooking.
- 03
Heat the vegetable oil in a large skillet over medium-high heat
Heat the vegetable oil in a large skillet over medium-high heat. Sear the chops for 4-5 minutes per side until a rich golden crust forms, then transfer to a plate under foil.
- 04
Add the butter to the same skillet and toss in the apple slices
Add the butter to the same skillet and toss in the apple slices. Cook over medium heat for about 5 minutes, turning occasionally, until slightly caramelized.
- 05
Transfer the apples to the plate under the foil
Transfer the apples to the plate under the foil. Deglaze the skillet by pouring in the white wine or broth, scraping up the browned bits from the bottom.
- 06
Reduce heat to low, whisk in the Dijon mustard, and pour in t…
Reduce heat to low, whisk in the Dijon mustard, and pour in the cream. Simmer for 3-4 minutes, stirring continuously, until the sauce thickens and turns velvety.
Dishday
Useful advice
Cooking tip
Choose crisp, tart-sweet apples for this recipe. Soft varieties will quickly break down into a sauce, while firm slices keep their shape and offer a lovely texture contrast.
How to serve
Place the hot pork chop on a plate, arrange the caramel apples nicely on top, and drizzle generously with the rich mustard sauce.
How to store
Store the pork and sauce in an airtight container in the fridge for up to 2 days. Reheat gently covered over low heat with a splash of sauce to retain moisture.
Note
The mustard sauce can be prepped ahead of time, then simply rewarmed in the pan with the pan drippings from the meat just before serving.
