Cider-Dijon Pork Chops with Roasted Apples
 
Makes 4 servings
Ingredients
  • 2 Pink Lady apples, cored and sliced ½ inch thick
  • 2 cups rainbow carrots, peeled, quartered, and cut in 2-inch pieces
  • 3 tablespoons olive oil, divided
  • 3⅛ teaspoons kosher salt, divided
  • 1½ teaspoons ground black pepper
  • 4 (1½-inch-thick) boneless pork loin chops
  • 1 cup apple cider
  • 1½ tablespoons Dijon mustard
  • 2 tablespoons cold unsalted butter, cubed
  • 1 tablespoon Worcestershire sauce
  • Garnish: fresh thyme sprigs
Instructions
  1. Preheat the oven to 450°. Line a large rimmed baking sheet with foil.
  2. On prepared pan, toss together apples, carrots, 2 tablespoons oil, 1 teaspoon salt, and ½ teaspoon pepper. Arrange apples and carrots in a single layer on pan.
  3. Bake until tender and browned slightly, 35 to 45 minutes, turning halfway through baking. Let cool slightly on pan. Reduce oven temperature to 400°.
  4. Pat pork chops dry with a paper towel. Brush pork chops evenly with remaining 1 tablespoon oil and sprinkle each side with ¼ teaspoon salt and ⅛ teaspoon pepper.
  5. Heat a 12-inch stainless-steel skillet over medium heat. Add pork chops, two at a time, and cook until browned, 4 to 5 minutes on each side. Remove from skillet and transfer to a foil-lined baking sheet.
  6. Bake until an instant-read thermometer inserted in thickest part of pork chop registers 160°, 10 to 15 minutes. Remove from oven and cover with foil. Let rest for 10 minutes.
  7. In same skillet, combine cider, mustard, and remaining ⅛ teaspoon salt; cook over medium heat, scraping browned bits from bottom of skillet with a wooden spoon, until cider is reduced by half, about 8 to 10 minutes. Reduce heat to low and whisk in butter and Worcestershire.
  8. Place carrots and apples on a serving dish. Arrange pork chops on top and drizzle with sauce. Garnish with thyme, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cider-dijon-pork-chops-with-roasted-apples/