Friday, September 30, 2011

Breaded Pork Chops with Saucy Apples

For anyone who's never had a good pork chop, this is for you.

4 boneless pork chops
1 1/2 cups plain bread crumbs
1/2 cup milk
olive oil or grapeseed oil
1/2 cup honey
1/2 cup spicy brown mustard
1/4 cup water
4 TBSP cider vinegar
2 medium cooking apples - cored and sliced

With a meat tenderizer, flatten each chop to 1/2 inch thickness. Heat oil in a large skillet over med-high heat and coat each chop with milk and then bread crumbs. Cook each pork chop 3-4 minutes on each side, until golden with a trace of pink inside. Transfer to a platter. Stir honey, mustard, water and vinegar into skillet drippings. Add apples - cook about 3 minutes, until crisp-tender. Serve over chops.
A slightly more elegant take on pork chops and apple sauce :)

**Allergy-free substitutions:
Bread crumbs - Ener-G Bread Crumbs, homemade GF breadcrumbs or 1/2 cup gluten free flour mixed with 1/2 cup finely shredded coconut
Milk - So Delicious Unsweetened Coconut milk

1 comment:

  1. I made these tonight but I had to substitute the bread crumbs so I used crushed corn chex. And I was out of honey so I used blue agava sweetener (it looks just like honey). We only have regular old mustard so I used that too. At first I was worried about the sauce. It was all clumpy but as it heated up and reduced, it turned creamy. It was fantastic!! Thanks Sally.