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Apple Mustard Pork Chops

Not too long ago, we decided to buy a FoodSaver vacuum system – mainly because our pastured chickens just come to us in plastic bags.  This is mostly an issue because our poultry farmer only raises broilers during the summer – we buy the chickens six at a time and keep them in the freezer to have all year long (he processes the birds six times over the course of the summer months, so that’s 36 chickens, all told).  Buy the time spring rolled around earlier this year, the last couple of chickens were showing signs of minor freezer burn.

So, we got the FoodSaver.  What we didn’t realize when we bought it (via Amazon) was that it came with several plastic containers along with the bags.  One is specifically for marinating; faced with a small pork loin roast with which I had no idea what to do, I cut it into chops and decided to use the marinating container to, well, marinate.

There was apple juice leftover from the company picnic, spicy brown mustard in the fridge and fresh rosemary in the herb garden.  I whisked it all together, seasoned the chops with salt and pepper, popped them in the container, poured in the marinade, slapped on the lid, attached the hose, and sucked all the air out for 20 minutes.  (Well, it’s a little more complicated than that, but you get the idea).  Then I pan-fried those puppies up to a nice medium – and you know what?  They were really good.  Both Beloved and The Young One went back for seconds.

Winner, winner, pork chop dinner.

Note:  I realize not everyone has access to a vacuum thingie, so the recipe gives a more standard marinade instruction.  If you don’t eat pork, this would be really nice with chicken.

Apple Mustard Pork Chops

Apple Mustard Pork Chops

5.0 from 2 reviews

Apple Mustard Pork Chops
 
Serves: 6
Ingredients
  • 6 boneless pork chops, about 3/4-inch thick
  • salt and freshly-ground black pepper
  • 1 cup apple juice
  • 1 1/2 tablespoons spicy brown mustard
  • 2 tablespoons fresh rosemary finely chopped
  • 2 tablespoons lard or other cooking fat
Instructions
  1. Rub the pork chops with salt and pepper; set aside.
  2. In a bowl, whisk together the apple juice, mustard and rosemary until well-blended. Place the pork chops in a heavy, re-sealable gallon plastic bag and pour the marinade over them. Squeeze as much air as possible out of the bag and seal; marinate in the refrigerator for 4 to 8 hours.
  3. Bring the pork chops to room temperature. Melt the lard in a large, heavy skillet over medium high heat. Remove the chops from the bag; discard the marinade.
  4. Sear the pork chops until browned, about 2 minutes per side. Lower the temperature to medium-low; cover and continue to cook until the pork chops reach an internal temperature of 145 F, about 7 minutes. Remove the chops from the skillet; cover and allow to rest for 5 minutes before serving.
  5. Nutrition (per serving): 238 calories, 12.5g total fat, 80mg cholesterol, 107.3mg sodium, 473.6mg potassium, 5.1g carbohydrates, <1g fiber, 4g sugar, 24.8g protein

 


13 comments

Michele says:

I’ve always wanted one of those vacuum sealers but never been able to justify the cost. Now, that it is just JR and I and we have access to a year-round farmers market, I don’t buy anything in bulk anymore.

Be says:

No doubt Michelle – fresh is better! But up here near the Artic we have to gather as we reap.

This really was a great way to marinade quickly – I could taste the mainade all through the meat.

Lisa says:

And now I REALLY want a pork chop :P. Next time I go out, I’m looking for a pork shop:).

Irish Gumbo says:

Et voila! I’ve been meditating on the idea of pork chops for some time. I may have to zip on down to McGonigle’s Market and score some to try this out. I like the simplicity of this dish.

Irish Gumbo says:

Another thought: Would it be worth a try to make a reduction of the marinade (rather than discard it)? Or do you think that might concentrate it too much?

Jan says:

I don’t see why not – it would probably be quite good.

Irish Gumbo says:

Well, then, time to experiment!

Lilly Sue says:

That pork chop looks delicious! Thanks for sharing :)

[...] L: Leftover Ribs D: Apple Mustard Pork Chops with Brussels Sprout Slaw and [...]

Cindy says:

I love how you include the nutritional information in the post, really helpful!

Jan says:

Cindy, I always want to know the nutritional information of a recipe when I find one, so I decided to post them with mine. You’re right, it is helpful!

Jeff says:

Thanks for the wonderful recipe Jan! I had this a couple of weeks back and finally got around to posting about it because it was so flavorful and simple! I totally linked back to you because, well, that’s how I roll. :) Cheers!

Meredith says:

I’m experimenting with your recipe today. I have a roast of pork chops currently marinading in the fridge. I’m going to throw it in the slow cooker at lunch time, on top of onions and apples. Probably come out with some pulled pork… we’ll see :)

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