Apple Rosemary Pork Chops

I had a couple of leftover Granny Smith apples when I made the Apple Raisin Pie, so my husband suggested making pork chops with apples.

I really enjoy watching cooking show when I'm nursing our son. It's fun to learn new techniques and hear about other people's ideas for flavor combinations. Recently, I learned that it is important to let meat come to room temperature before placing it on a hot surface to cook. Otherwise, the meat fibers shrink and you get tough meat. Moreover, it is important to let meat rest after it is cooked (and before you slice it) or the juices will run all over the plate and you'll eat tough meat. What a difference those two techniques made to the juiciness of tonight's pork chops!

We enjoyed these pork chops with french style green beans and au gratin potatoes. The meat was so flavorful and tender. The apple wedges were succulent and absorbed flavors from both the meat and the rosemary.

Apple Rosemary Pork Chops

2 pork chops

2 Tbsp Dijon mustard

1 Granny Smith apple, cut into 8 wedges

1/3 c chicken stock

1 tsp dried crushed rosmary

Let the pork chops come to room temperature. Heat a skillet to medium heat, then spray with canola oil cooking spray. Cook the pork chops for 4 minutes on one side, brushing half of the mustard on the upward-facing sides. Flip the pork chops and brush the remaining mustard on this upward-facing side. Sprinkle the crushed rosemary over the pork chops. Let the pork chops continue to cook for 4 more minutes, then remove them from the pan. Cover the chops to keep them warm. Deglaze the pan (pick up all those meaty bits currently stuck to the pan) by stirring the chicken stock in the pan for a minute or so. Add the apple wedges and turn the heat down to medium-low. Cover and cook until the apples are tender, then return the pork chops to the pan for a minute. When serving this, place the apple wedges over each pork chop and drizzle with the au jus. Serves 2.