Apple Orchard Pork Chops

Fresh apples and cider mingle in this hearty main course from Goold’s Farm

Makes 4 servings 

• 4 center-cut pork chops, 1½ inches thick

• 2 tsp vegetable oil

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• 1 cup sweet apple cider

•  ¼ cup spicy mustard

•  â…“ cup raisins or dried cherries

•  4 cups apples (preferably Cortland, Jonagold, Ida Red, or Rome Beauty), cored and sliced, ½ inch thick

•  â…“ cup diced white or green onions 

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•  4 tsp cornstarch

•  Salt and pepper to taste

 

Heat oil in a large skillet and brown pork chops over medium-high heat for 3-5 minutes; set aside. 

Using the same skillet, brown the sliced apples and onions just slightly and set aside. 

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Use the same skillet to then combine cider, raisins or dried cherries, and mustard. Add pork chops, cover, and finish cooking over medium-low heat (approximately 12-15 minutes). 

Add the apple-onion mixture, cover, and cook 5 minutes longer. 

Place chops and apples on a large serving platter and keep warm. 

Gradually stir cornstarch into cider mixture until thickened. 

Pour sauce over the chops and apples, and serve immediately.

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