Apple Mustard Pork Chops
You can never have too many main course recipes, so give Apple Mustard Pork Chops a try. For $1.64 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains around 29g of protein, 10g of fat, and a total of 230 calories. This recipe serves 6. This recipe from Jans Sushi Bar has 124 fans. A mixture of lard, fresh rosemary, spicy brown mustard, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. With a spoonacular score of 71%, this dish is pretty good. Apple-Mustard Pork Chops, Apple-Mustard Stuffed Pork Chops, and Pork Chops With Mustard are very similar to this recipe.
Servings: 6
Ingredients:
1 cup apple juice
2 tablespoons fresh rosemary finely chopped
6 boneless pork chops, about 3/4-inch thick
salt and freshly-ground black pepper
1 1/2 tablespoons spicy brown mustard
2 tablespoons lard or other cooking fat
Equipment:
whisk
bowl
ziploc bags
frying pan
Cooking instruction summary:
Rub the pork chops with salt and pepper; set aside.In a bowl, whisk together the apple juice, mustard and rosemary until well-blended. Place the pork chops in a heavy, re-sealable gallon plastic bag and pour the marinade over them. Squeeze as much air as possible out of the bag and seal; marinate in the refrigerator for 4 to 8 hours.Bring the pork chops to room temperature. Melt the lard in a large, heavy skillet over medium high heat. Remove the chops from the bag; discard the marinade.Sear the pork chops until browned, about 2 minutes per side. Lower the temperature to medium-low; cover and continue to cook until the pork chops reach an internal temperature of 145 F, about 7 minutes. Remove the chops from the skillet; cover and allow to rest for 5 minutes before serving.Nutrition (per serving): 238 calories, 12.5g total fat, 80mg cholesterol, 107.3mg sodium, 473.6mg potassium, 5.1g carbohydrates, <1g fiber, 4g sugar, 24.8g protein
Step by step:
1. Rub the pork chops with salt and pepper; set aside.In a bowl, whisk together the apple juice, mustard and rosemary until well-blended.
2. Place the pork chops in a heavy, re-sealable gallon plastic bag and pour the marinade over them. Squeeze as much air as possible out of the bag and seal; marinate in the refrigerator for 4 to 8 hours.Bring the pork chops to room temperature. Melt the lard in a large, heavy skillet over medium high heat.
3. Remove the chops from the bag; discard the marinade.Sear the pork chops until browned, about 2 minutes per side. Lower the temperature to medium-low; cover and continue to cook until the pork chops reach an internal temperature of 145 F, about 7 minutes.
4. Remove the chops from the skillet; cover and allow to rest for 5 minutes before serving.Nutrition (per serving): 238 calories, 12.5g total fat, 80mg cholesterol, 107.3mg sodium, 473.6mg potassium, 5.1g carbohydrates, <1g fiber, 4g sugar, 24.8g protein
Nutrition Information:
covered percent of daily need
