Here’s a hearty dish with the meat and side all-in-one! Well, actually, you would've been able to see it plated, if only I had remembered to take a photo, instead of eat it!!!
|Seared and sauced!|
All it takes is a quick sear for the chops; just be sure to brown them well, then follow up with oven roasting, rendering them juicy and tender.
Finish by topping the pork chops with sweet savory apples and a creamy sauce including mustard, and the “secret” ingredient ~ a splash of bourbon ~ for one of the best possible tastes.
Pork and apples go together like “rock and roll.” If that’s a new combo for you, you must try this ~ it’s a homey dish that I bet you’ll love as much as we do!
Ring the dinner bell!
Skillet Pork Chops with Roasted Apples
4 bone-in pork chops
½ teaspoon salt
½ teaspoon seasoned pepper
2 tablespoons canola oil
1/3 cup vegetable broth
1 cup evaporated low-fat milk
3 tablespoons Dijon mustard
2 tablespoons bourbon
3 Honeycrisp apples, cut into large wedges
Preheat oven to 375 degrees.
In an oven-safe skillet, heat oil over medium heat.
Sear pork chops on both sides until well browned.
Remove from skillet.
Add broth to skillet and loosen browned bits from bottom of skillet.
Whisk together milk and mustard.
Add to skillet and cook, stirring constantly, 1-2 minutes until bubbly.
Remove skillet from heat and stir in bourbon.
Add pork chops, turning to coat and top with the apples.
Bake for 30-35 minutes, covered, depending upon thickness of pork chops, and until apples are tender, uncovering for the last 5 minutes.
Let stand in skillet 5 minutes before serving.
ENOUGH ALREADY!!! It is snowing yet again, "they're" predicting anywhere from 6 to 10 inches of the stuff before it ends late afternoon. That will make a total of 70" so far. Yikes!!!