Pork Chops with Apple Dijon Sauce

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Pork Chops with Apple Dijon Sauce - the robust rub on the pork chops helps turn the Apple Dijon Sauce into something that lights up your palette. 

We tend to eat pork chops often because of their versatility and because of the price. Pork chops to me are like chicken - just a blank canvas waiting to be created into something savory, sweet, or spicy. They can be broiled, baked, grilled, braised, breaded and fried or glazed. The possibilities are endless! 

What I've done with these Pork Chops with Apple Dijon Sauce was create a rub, pan seared the chops then braised them until tender and put the finishing touches on the sauce at the end. Let's get started with the recipe and the cooking instructions.

FOR THE RUB:

You will need:

• 4 - 1/2 inch thick loin pork chops (bone in)
• 1 tbsp. olive oil, canola or vegetable oil (for searing the pork)
• 1 tbsp. paprika
• 1 tbsp. granulated garlic
• 1 tbsp. granulated onion powder
• 1 tbsp. dry mustard
• 1 1/2 tsp. salt
• 1 tsp. black pepper
• 1/4 tsp. cayenne pepper

1. Add the spices to a bowl and whisk together until fully incorporated.
2. Heavily season each chop with the spice rub and allow to marinate for at least a 1/2 hour.

Slightly fiery, and robust, this rub would be great on pork tenderloin or as a rub for grilling chicken.

FOR THE SAUCE: 

• 1 1/2 cups apple juice
• 1/4 cup Dijon mustard
• 1 tbsp. Worcestshire sauce
• 1 tbsp. tomato paste
• 2 dashes hot sauce
• 1/3 cup heavy cream

1. Heat a large skillet (large enough to cook 4 chops) over high heat and add in the oil to coat the bottom of the pan. Let the oil heat up for a minute or so.
2. Turn the heat down to medium, add the chops to the skillet and sear the chops for about 3 minutes per side and then move to a waiting plate. 
3. Deglaze the pan with the apple juice, whisking up all the good bits from the skillet.
4. Add in the Dijon mustard, Worcestshire, tomato paste and hot sauce, whisking to full incorporate.
5. Turn the down to low and add the chops back to the skillet.
6. Simmer the chops covered until tender, about an hour - longer if necessary. The internal temperature of pork when checked near the bone should be 140° and at the end of the resting time will come up a few more degrees.
7. Pull the chops out at the end of the cooking time.
8. Add the heavy cream to the sauce in the skillet and whisk until incorporated.
9. Serve the chops with that beautiful sauce.

The recommended temperature for pork fully cooked is 145°.

I use my instant read thermometer to check the temperature on any protein I cook. For this recipe I used my non-stick 12 inch skillet, however you can use a cast iron skillet as well. The non-stick makes clean up a breeze! Just be sure that you use plastic and not metal utensils on your non-stick cookware. You can go to the highlighted links and check out the various instant read thermometers and skillets to make your choice.

For other great pork chop recipes, check these out:

Braised Pork Chops with Onions

Apricot Glazed Pork Chops

Paprikash Pork Chops

Apple Cider Pork Chops