| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons neutral oil
- 2 bone-in pork chops
- Kosher salt and freshly cracked black pepper
- 3/4 cup chicken stock
- 1 shallot, diced
- 1 tablespoon stone-ground mustard
- 2 teaspoons apple butter
Instructions
- Heat the oil in a large skillet over medium-high heat. Sprinkle the pork chops with salt and pepper on both sides and cook, flipping once, until nicely browned and cooked to 150 degrees F or desired doneness, 5 to 7 minutes per side. Set the chops aside and reserve the skillet.
- Pour the chicken stock into the skillet and scrape with a wooden spoon to lift any browned bits. Add the shallots and cook, stirring occasionally, until the stock is reduced by half, about 4 minutes. Whisk in the mustard and apple butter. Turn off the heat and continue whisking until the sauce coats the back of a spoon, about 1 minute. Season as desired with freshly cracked black pepper.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 533 |
| Total Fat | 33 g |
| Saturated Fat | 7 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 45 g |
| Cholesterol | 140 mg |
| Sodium | 808 mg |
Reviews
Superb!!! I have many sauces and gravy recipes I prepare w/pork all different and delicious! This is definitely added to my repertoire.
Delicious! I think this would also be great on pork tenderloin medallions also