A comfort food classic has always been apples and pork chops. It is a perfect Sunday supper recipe or a simple weeknight dinner. The sweetness of the apples with the tang of grainy dijon mustard baked with bone-in pork chops is going to be a win for sure. These Dijon Apple Pork Chops are a flavorful main course for a hearty meal on any table.
If you do not have a saute pan that is either big enough (mine in a 12-inch pan) or not oven-safe with a lid, you could also make this in a 13×9 baking dish. I prefer the ease of cooking it all in a single pan, both on the stove and in the oven, but I know not everyone likes to put their pans into the oven (even when they are oven safe). If you are using a baking dish, make everything as the recipes lists up to the point of putting the pork chops back in the pan. Instead, place the pork chops in the baking dish and spoon the apple mixture over the top of the pork chops. Then cover the dish with foil before placing in the oven. You will want to add roughly five minutes to the cook time, as the baking dish will not already be hot, like the saute pan would be.
I prefer green or Grannysmith apples for this recipe. While they are quite tart to be eaten on their own, when cooked they become much sweeter. This is true with most apples, so if you start with an already very sweet apple, if may be too much for this savory recipe. The apple cider vinegar and dijon also help to cut the sweetness of the apples. When I stay grainy mustard I am referring to a type of mustard that has whole mustard seeds in it – sometimes referred to as stone-ground mustard or deli mustard. It has a stronger flavor than just the dijon. If it it too much for you and your family, you could use all dijon mustard to balance it out.
When I last made this, I served it with my cheesy mashed taters. They are a perfect link to the apples, as cheddar and apples make such a great pairing. Another great side for these pork chops could be a rice pilaf.
Now Let’s Get Cookin’!
Dijon Apple Pork Chops
- 1 12inch Oven Safe Saute Pan with lid
- 6 Pork Chops, bone-in ¾-inch thick
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Oil
- 2 Green Apples peeled, cut into ½-inch chunks
- 1 White Onion diced
- 3 Garlic Cloves minced
- 1 cup Apple Cider Vinegar
- ¼ cup Maple Syrup
- 1 tbsp Dijon Mustard
- 1 tbsp Grainy Mustard
- 1 tbsp Miso Paste
- 1 tbsp Soy Sauce
- 1 tbsp Sriracha
- 1 tbsp Corn Starch
- Preheat oven to 375degF.
- In a large (oven-safe) saute pan over medium-high heat, add oil. Sprinkle both sides of pork chop with salt and pepper. Once oil is hot, add pork chops and cook for three minutes on each side then remove from heat and keep warm.
- Add onions and apples to the pan and let cook for three minutes. Reduce heat to medium.
- Combine remaining ingredients in a mixing bowl and pour over apples. Let simmer for 3 minutes then return pork chops to pan. Spoon apple mixture over top of pork chops. Cover with lid and transfer to the oven. Cook for 25 minutes
- Remove from oven (be careful, handles will be very hot). Remove lid and let rest for 5 minutes before serving.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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