Description
Boneless pork chops dredged in flour and sauteed in butter and olive oil, with a quick pan sauce of apple cider, apple butter, garlic and whole grain mustard.
Ingredients
Scale
Pork
- 5 boneless pork loin chops, 1 inch thick (about 2 pounds)
- 2 1/2 teaspoons kosher salt (1/2 teaspoon per chop)
- 1 1/4 teaspoons fresh ground black pepper (1/4 teaspoon per chop)
- 1/2 cup flour (optional)
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 2 cloves garlic, minced or pressed
- 1/2 cup apple cider (or chicken stock, or water with a pinch of salt)
- 3 tablespoons apple butter
- 1 tablespoon whole grain mustard
- Salt and pepper
Instructions
- Prep the sauce: Mince the garlic, and set it aside. Stir the apple cider, apple butter and mustard together in a small bowl.
- Prep the pork: Sprinkle the pork chops evenly with the salt and pepper. Dredge in a thin coat of flour, shaking off the excess.
- Heat the pan: Heat the butter and olive oil in a 12 inch stainless steel frying pan over medium-high heat until the butter stops foaming and just starts to brown.
- Saute the pork: Add the chops, and shake the pan to get oil under them. Cook without moving for 3 minutes, until well browned. Flip, cook 3 minutes more, and move the chops to a plate.
- Make the sauce: Pour off any leftover fat, reduce the heat to medium, and add the garlic. Cook for 30 seconds to 1 minute, until softened, then add the sauce mixture. Scrape up the browned bits, and simmer until thickened, about 2 minutes. Season with salt and pepper.
- Serve: Drizzle each chop with a teaspoon of sauce, and pass the rest at the table.
Equipment
Buy Now → Notes
Equipment: A 12 inch stainless steel frying pan. See my saute with pan sauce basic technique for more on the method.
Don't crowd the pan, or the pork will steam instead of brown. To cook more, work in batches, adding another tablespoon each of oil and butter between batches.
Other meats: This sauce is great with chicken breasts or turkey cutlets. I wouldn't use it with beef.
Milder sauce: Use Dijon or brown mustard instead of the whole grain mustard.
For another pan sauce, try my Pork Chop Saute with Orange Mustard Sauce.
Inspired by Pam Anderson's How to Cook Without a Book.
- Prep Time: 10 minutes
- Cook Time: 10 minutes