She Strengthens

Indulge in the Flavors of France with these Decadent Pork Chops

Rich, indulgent, and bursting with flavor, these Gallic-inspired pork chops with apples and mustard sauce are a culinary masterpiece. The harmonious blend of bacon, apples, cream, Dijon mustard, white wine, and a hint of Armagnac (or Cognac) creates a truly unforgettable dish.

The Secret to Tender and Juicy Pork Chops

To unlock the full potential of this recipe, it’s essential to season the pork chops ahead of time – ideally overnight, but at least a few hours before cooking. This simple step enhances the flavor of the meat and promotes better browning.

A Symphony of Flavors and Textures

The addition of tarragon and parsley towards the end of cooking adds a refreshing note and a pop of color to the dish. Meanwhile, the crispy bacon, tender apples, and creamy sauce come together in perfect harmony.

Get Ready to Impress Your Guests

With a total cooking time of just 45 minutes, this recipe is surprisingly easy to prepare. Serve it to your friends and family, and watch as they devour every last morsel.

Pork Chops with Apples and Mustard Sauce Recipe

Yield: 4 servings
Difficulty: Easy
Total: 45 min
Active: 45 min

Ingredients:

• 2 1-inch thick bone-in pork chops, patted dry and seasoned ahead of time
• Sea salt and 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

Cooking Instructions:

1. Season the Pork Chops: Generously season the pork chops with salt and pepper on both sides, either the night before or at least several hours ahead.
2. Cook the Bacon: Choose 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.
3. Sear the Pork Chops: Increase 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.
4. Sauté the Apples: Pour off all but about 1 tablespoon of fat from the pan. Add the chopped apple to the pan and sauté until soft, 1 to 2 minutes. Transfer to the plate.
5. Create the Sauce: Pour the white wine and the Armagnac or Cognac into the pan and use a wooden spoon to scrape up any browned bits. Add the chicken stock and simmer until reduced in volume by about one third, about 10 minutes. Decrease the heat to low.
6. Finish with Cream and Herbs: Stir the cream, Dijon mustard, tarragon, and parsley quickly into the pan juices, making sure the mixture doesn’t come above a light simmer.
7. Combine and Serve: Return 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.