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Pork Loin with Apple-Mustard Sauce
Tender pork loin chops are pan-seared and served with a flavorful sauce made from apples, chicken broth, and a tangy mustard. This dish offers a delightful balance of sweet and savory notes, characteristic of Danish home cooking.
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- 4 pieces Pork loin chops(about 1-inch thick)
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Olive oil
- 2 cloves Garlic(minced)
- 0.5 cup Chicken broth
- 2 tbsp Apple juice concentrate
- 4.5 tsp Whole grain mustard
- 1 tsp Cornstarch
- 2 tbsp Cold water
- 1 tbsp Fresh parsley(minced, for garnish)
ðšâð³ äœãæ¹
- 1
In a small bowl, whisk together the chicken broth, apple juice concentrate, and whole grain mustard. Set aside.
- 2
Sprinkle the pork loin chops with salt and pepper.
- 3
Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for about 2-3 minutes per side until browned. Remove the pork chops from the skillet and set aside.
- 4
Add the minced garlic to the same skillet and sauté for 1 minute until fragrant.
- 5
Pour in the reserved broth mixture, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- 6
In a small bowl, whisk together the cornstarch and cold water until smooth. Add this slurry to the simmering sauce and stir until it thickens slightly.
- 7
Return the pork chops to the skillet. Cover and simmer over low heat for 3-4 minutes, or until the pork is cooked through.
- 8
Garnish with fresh parsley and serve immediately.
ð¡ ããã®ã³ã
- âFor a richer sauce, you can add a splash of heavy cream along with the chicken broth.
- âIf you don't have apple juice concentrate, use unsweetened apple sauce thinned with a little water.
- âEnsure the pork is cooked to an internal temperature of 145°F (63°C).
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- Add thinly sliced apples to the sauce during the simmering stage for added sweetness and texture.
- Serve with mashed potatoes or boiled new potatoes.