|Mustard & Fruit-Braised Pork Chops|
Mustard & Fruit-Braised Pork Chops
America’s Test Kitchen, 2011 Light & Healthy
Serves 4: calories 410, fat 11g, carbs 34g, protein 38g, sodium 510mg
- 1 cup water
- 1 unripe pear, peeled and cut into .75″ pieces
- 1/3 c. dried apricots (quartered)
- 1/4 c. dried cherries
- 3 T. white wine vinegar
- 2 T. sugar
- 2 T. whole-grain mustard
- 2 T. Dijon mustard
- 2 bay leaves
- 4 (6-oz) bone-in pork rib chops, .5″ thick, trimmed of all fat
- salt and pepper
- 1 T. minced fresh parsley
- Combined water, fruit, vinegar, sugar, bay leaves, whole-grain mustard, and 1 T. Dijon mustard in a bowl.
- Pat pork chops dry with paper towel and lightly season with salt & pepper. Heat 2-3 T. oil in a 12″ skillet on medium high. When oil is just smoking, arrange pork chops in the skillet (pinwheel, tip-end out) and brown 3 minutes on each side. Transfer to a plate.
- Add fruit mixture to the pan, scraping up browned bits. Bring to a simmer, reduce heat to low, and return chops to sauce. Cook until meat is tender, around 30 minutes.
- Transfer chops to a platter and tent loosely with foil. Increase the hat to medium and continue to simmer the sauce until thick (5-7 minutes). Remove and discard bay leaves, stir in the remaining 1 T. Dijon mustard and minced parsley. Season with salt & pepper to taste. Spoon sauce over pork chops and serve.