Sandwich cookies that are crisp and fluffy are called Swedish cream wafers. Any occasion-appropriate color can be added to the filling.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ cups apple cider
- 3 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon ground paprika
- salt and ground black pepper to taste
- 4 (1 1/2 inches thick) pork chops
- 1 large apple – peeled, cored, and cubed
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium onion, sliced
- ¼ cup all-purpose flour
- ¼ cup milk
Instructions
- Mix apple cider, oil, Dijon mustard, vinegar, rosemary, paprika, salt, and pepper together in a bowl. Trim pork chops of fat and place into mixture. Refrigerate for 30 minutes.
- Remove pork chops from marinade; reserve marinade and set aside.
- Heat a nonstick pan over medium-high heat. Cook pork chops in the hot pan until browned, about 5 minutes per side.
- While the pork chops are cooking, marinate apple, bell peppers, and onion in the reserved marinade for 10 minutes.
- Add marinated apple to the pork chops; cook until brown, 3 to 5 minutes. Pour the rest of the marinade, peppers, and onion into the pan and let simmer, uncovered, for 20 minutes. Remove the pork chops, apples, and peppers from the pan and place in a serving dish.
- Mix flour and milk with the remaining liquid in the pan; simmer until thickened, 2 to 3 minutes. Pour the gravy on top of the pork chops.
Nutrition Facts
| Calories | 577 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 119 mg |
| Dietary Fiber | 4 g |
| Protein | 50 g |
| Saturated Fat | 7 g |
| Sodium | 278 mg |
| Sugars | 21 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Way too much vinegar to be enjoyable.
So good! Lots of steps, so not one to make on a busy night, but delicious nonetheless.