Pork chops and apples have always been a go-to combination in my house. It’s a pretty traditional combination, and one that can be used to create many different dishes with just a few added ingredients – mustard or sauerkraut for example. I do have an awesome pork and sauerkraut recipe that I will post at some point (update: here is the Pork and Sauerkraut recipe), but today I’ll be sticking with pork chops, apples and mustard.
First, let’s start with a few of my favorite ingredients. Since moving to Washington, I’ve been in love with Fuji apples. They’re sweet without being too sweet, crisp and absolutely delicious by themselves or in a recipe. Even just a few slices on top of a salad really perk up a dish. But, I also know that Fuji apples will be a little hard to find for some, as I’d never even heard of them before I moved here. So, if you have access to Fujis, I recommend them. If you don’t, try a MacIntosh apple instead.
Also, while I am a big fan of buying organic produce in general, I especially recommend it for apples. First, I just finished reading Sloan Barnett’s Green Goes with Everything, and in the book she mentions the following:
“Buy Smart. Between 2000 and 2004, the USA and FDA did some 43,000 tests for pesticides in fresh produce. When The Environmental Working Group analyzed the results it found that you could reduce your pesticide intake by 90 percent if you only ate organic versions of twelve of them: peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, pears, imported grapes, spinach, lettuce and potatoes.”
But even before I read that, I always knew conventionally grown apples tasted “strange” to me. Maybe I’m tasting the pesticides? Maybe conventionally grown apples just lose some of their flavor? I can’t really answer that. What I can tell you is that, in this case, organic is really the way to go.
Also, if you plan on working with apples at all, I also recommend a good, sturdy apple slicer/corer.
Apple slicer/corers make quick work of apples (along with many other fruits and vegetables), and are really handy to have when you just don’t feel like disassembling an apple with a knife. Mine is a godsend when I make apple pie!
Now, the mustard. If you have a favorite Dijon mustard in your house, by all means keep using it. If you don’t have a favorite, and you are near a Trader Joe’s, check out their Dijon mustard. (You can also order it on amazon here.) It’s so tasty, it’s known around my house as “the good mustard”. I’ll buy it 2 or 3 jars at a time just to make sure we’re fully stocked.
And now, the recipe.
- 1.5-2lbs pork steaks or pork chops (pork steaks will cook faster)
- 3 medium apples, cored, sliced relatively thin
- 3-4 green onions, chopped
- 2 spoonfuls (like, dinner spoon) Dijon mustard
- 187mL Chardonnay (this is the size of a “personal size” bottle. They sometimes sell them in six packs.)
- Oil for cooking (your choice, lard recommended)
- Use enough oil to coat the pan and heat on medium. Add the chopped green onions and let them cook for about a minute.
- Then add the apple slices and about 1/3 of the wine (doesn’t have to be exact). Cover and cook for about 5 minutes until the apples start to turn a little soft.
- Spread the mustard on each side of the pork steak. (I find the easiest way to go about this is to spread the mustard on the top side, then put the pork steak in the pan mustard side down, then spread the mustard on the bare/top side. Think of this sort of like how you spread peanut butter on a slice of bread.)
- Lay the mustard coated pork on top of the apples, add another 1/3 of the wine and cover to cook for about 10 minutes.
- After 10 or so minutes, turn the pork taking the apples with you, so now the pork is touching the pan and the apples are on top of it.
- Add the rest of the wine, cover again and cook until the pork is cooked through.
- Once the pork is cooked through, remove it from the pan and set aside.
- You should be left with just the apple/wine/onion/mustard mixture in the pan. Cook uncovered and keep stirring it until the sauce thickens up – should take just a minute or two.
- Once thickened, pour over the pork steaks and serve.