Cider-Dijon Pork Chops with Apple Roasted Veggies

August 8, 2013

I adapted this recipe from a recent Epicurious post when D was recently in town. I used a fresh pressed apple juice, but I think this would also be fabulous with fall cider.

20130630 Cider Pork 01

You will need:

  • 4 boneless pork chops, about 7 oz each and one-inch thick
  • Salt and pepper
  • 4 T olive oil, divided
  • 1 c apple juice
  • 1 T Dijon mustard
  • 2 T unsalted butter, cut into pieces
  • 1 lb red-skinned potatoes, cut into 2-inch pieces
  • 4 medium-sized parsnips, peeled and cut into 2-inch pieces
  • 6 T fresh rosemary, roughly chopped
  • 2 apples, cored and cut into 2-inch pieces

20130630 Apple Roasted Potatoes 01

Then you will…

  1. Remove the pork from the fridge and let stand at room temperature while the oven preheats.
  2. Preheat the oven to 450 degrees. Line a large rimmed baking sheet with parchment paper.
  3. In a large bowl, toss the potatoes with the parsnips, rosemary and olive oil. Season with salt and pepper.
  4. Spread on the lined baking sheets. Roast for 30 minutes, stirring after 20 minutes.
  5. Add the apples, stir, and roast another 10 minutes. Remove from the oven; vegetables should be golden and tender.
  6. Meanwhile, season the pork with salt and pepper.
  7. Heat a large heavy skillet over medium-high heat. Add 2 tablespoons of the olive in the pan until shimmering.
  8. Add the pork chops to the skillet and cook for about 5 minutes on each side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife.
  9. Transfer to a platter (reserving the oil in the skillet). Let stand for 5 minutes.
  10. Add the apple juice to the skillet and bring to a simmer, scraping up the brown bits.
  11. Whisk in the mustard and simmer for about 5 minutes to reduce the liquid slightly.
  12. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season with salt and pepper.
  13. Serve the pork chops and apple-roasted veggies with a drizzle of the pan sauce.

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