This easy pork chop recipe with a sweet-and-savory Cider Dijon cream sauce might sound a wee bit fancy, but I assure you it’s not! I don’t do fancy…
I opted to make my cream sauce with Greek Yogurt but you can also substitute with Heavy Cream, if you are not a greek yogurt fan or count calories ;P
I served along side my favorite side, pan fried brussel sprouts. I always fry up some bacon in my cast iron prior to cooking my brussels. The bacon fat give the brussels so much flavor, I like to lie mine in halves and brown up both sides. I put them in the oven to finish cooking them through. Season with some 21 Season Salute seasoning from Trader Joes.
Ingredients
- 4 small boneless pork chops (about 1.3 lbs. total)
- 1 half diced up white onion
- 2 teaspoon minced garlic
- 1 whole apple of your choice (I used a Gala bc thats what I had here in my kitchen)
- ½ cup apple cider
- 1 tablespoon wholegrain Dijon mustard
- 1/4 cup Greek Yogurt
- Salt and Pepper
Instructions
- Season pork chops with salt and pepper on both sides.
- Heat about 2 teaspoons of olive oil in a large skillet over medium-high heat for 1-2 minutes. Swirl to coat the pan. Add garlic, apple slices, onion, and cook, stirring constantly, for about 1 more minute. or until they are softened up nicely. remove from pan
- Add chops to the skillet and cook for 5-7 minutes per side, or until cooked through. Remove chops to a plate and set aside.
- Pour cider into pan and scrape up the bits as you stir. add in your sautéed garlic,onion, and apples. Let the cider simmer for about 1 minute, then add mustard and stir in greek yogurt.
- Cook sauce for a few more minutes, then pour over chops and serve. Garnish with fresh rosemary, if desired.
