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Women In Ag: Fall Recipe Roundup Apple Bourbon & Dijon Pork Chops

This fall, your Women In Ag bloggers are doing a recipe
round-up featuring recipes from the commodities that each of us grow. What
better time to feature the bounties of our harvest through a round-up
featuring foods we grow on our farms across this great nation. For the next six
weeks, you will see recipes including dairy, corn, turkey, beef, and pork. One
commodity will be featured each week. Enjoy, and happy fall, everyone!

Pork chops are my favorite, and not just because we're pig
farmers. When cooked right, they can be paired with nearly anything. They
can also be casual sitting right next to baked beans and barbecue sauce or
elegantly plated with a cherry chutney drizzled on top. Pork chops are so
versatile, and the one thing that never changes is how good they are. Lean cuts
of pork like the loin and chops are high in protein and low in saturated fat.

Did you know? Pork is more lean and contains more vitamins
and minerals than a chicken breast? Check out my post for the comparison!  

This Apple Bourbon & Dijon Pork Chop recipe is as versatile
as recipes come. It’s a simple, one-pan meal that can be dressed up and plated
to impress your neighbors or as casual as a Tuesday night dinner. Either way,
it takes about 20 minutes and is FULL of deep flavors. No salt necessary. The
Dijon and bourbon sauce pair well to give you a savory sauce that satisfies
your hearty taste buds. It's apple season, and it’s an easy recipe, so give it a
try!

Apple Bourbon & Dijon Pork Chops

4 Boneless Pork Chops
1 tsp. salt
1/2 tsp. ground
black pepper
2 tbsp. olive oil
2 Granny Smith
apples (cut into 1/2-inch-thick wedges)
1 medium-size onion
( thinly sliced)
3/4 cup chicken broth
1 cup whipping cream
1/4 cup dijon mustard
2 tbsp. bourbon
8 small thyme sprigs

Preheat oven to 450
degrees. With the Dutch oven on medium-high heat, pour the oil in. Cook the pork
chops in the Dutch oven after salting and peppering them. Cook on both sides 5 to 6
minutes or until golden brown. Remove the pork chops from the Dutch oven.

Add the apples and the
onions to the Dutch oven still cooking on medium-high heat, and cook them for
about 5 minutes. Remove the apples and onions from the Dutch oven.

With the Dutch oven
still on medium-high heat, add the chicken broth and simmer for 1 minute. While
it's simmering, stir and loosen up the browned bits at the bottom of the Dutch
oven. Whisk together the mustard and cream and add to the simmering chicken
broth. Stir it constantly until it boils.

Remove the pan from the
heat, and add the bourbon. Put the pork chops back into the Dutch oven and coat
both sides of the pork chops in the sauce. Add in the apples and onions and
thyme. Bake for 10 minutes at 450 degrees.

Let the pork chops rest
in the pan for 5 minutes after taking it out of the oven. Serve alone or with
your favorite side dish.

Have you seen my other
mouth-watering pork recipes? Just visit my Meat Your Match page for more pork
recipes and cooking tips!

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