Pork Chops for Dinner

As I was enjoying my much needed day off this week I was trying to think of something fun and different to do with pork chops. They really don't get much attention, it's hard to cook them well. Making sure to not over cook them and dry them out while making sure they are cooked through is a science in itself. The easiest thing I have found is to sear them very quickly and then cook them through on a lower heat. Letting the meat rest also keeps them nice and juicy on the inside and keeps them from drying out. So I was browsing recipes and just wasn't finding anything that really hit the spot. I didn't want to do anything too involved, as it was my day off, my time to relax, but I also didn't want to just make plain old sauteed pork chops. I finally decided on a pan fried pork chop with mustard cream sauce and sauteed apples. It was a perfect blend of sweet and salty with a little bit of a bite from the whole grain mustard.

Pork Chops with Mustard Cream Sauce
2 4-5 oz. pork chops about 1 inch thick
Flour for dredging
salt and pepper to taste
1 Tbsp. olive oil
1 cup dry white wine
1 Tbsp. whole grain mustard
3/4 cup heavy cream

Heat oil in saute pan over medium-high heat.
Mix salt and pepper into flour and coat pork chops with the mixture.
Saute pork chops until browned on both sides and reduce heat to medium. Continue cooking until cooked through about 2 minutes per side.
Transfer pork chops to a plate and tent with foil to rest.
Deglaze pan with white wine and cook until almost completely reduced.
Add in mustard and heavy cream and simmer until thickened.
Spoon sauce over pork chops and serve with sauteed apples.

Sauteed Apples
2 medium apples, peeled and thinly sliced
2 Tbsp. butter
1 tsp. cinnamon
2 Tbsp. brandy

Sautee apples in butter until softened
Add in cinnamon and brandy until cooked thoroughly.