Pork Chops Tonight?

From: “Jenny” <jenny@dinneralovestory.com>
To: Andy
Sent: Mon May 10 6:41:40 2010
Subject: Pork chops tonight?

If so what should I do for prep?

From: Andy
To: “Jenny” <jenny@dinneralovestory.com>
Sent: Mon, May 10, 2010 6:42:33 PM
Subject: Re: Pork chops tonight?

Awww yeah. Get mustard apples onions ready.

From: “Jenny” <jenny@dinneralovestory.com>
To: Andy
Sent: Mon May 10 6:55:21 2010
Subject: Re: Pork chops tonight?

onion diced or sliced? mustard dijon or grainy?

From: Andy
To: “Jenny” <jenny@dinneralovestory.com>
Sent: Mon, May 10, 2010 6:56:08 PM
Subject: Re: Pork chops tonight?

sliced. either.

Pork Chops with Mustardy Apples and Onions (served at 7:36 PM)

1 large onion sliced
1 apple peeled and slivered
olive oil
3 boneless pork chops
2 tablespoons mustard
2 tablespoons cider vinegar
1/4 cup apple cider (or water if you don’t have it)
salt & pepper

In a large skillet, sautee onions and apples in olive oil over medium-low heat about five minutes. Push to side of pan. In same pan, raise heat to medium, add pork chops and brown about 4 minute a side.

Remove pork chops to a plate. Add mustard, vinegar, and cider (or water) to the pan, scraping the bits from the bottom and reducing for about one minute. Add pork chops back in the pan. Integrate with the onions and apples, cover and cook another three minutes until cooked through. Serve.

the kid plate

We served with a green salad tossed with feta, walnut, pomegranate seeds, and a simple, white wine-based vinaigrette. Other fruit-nut-cheese salad ideas.

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Ooh this looks delish! Sine I’ve just started to really try and enjoy cooking I’ve only ever made pork chops baked with an onion soup coating! Can’t wait to try this!!!


Heh. My husband and I do this, too, but we use IM. :)

Coincidentally, we had pork tenderloin and salad tonight, and your kiddie plate looks like ours did. (Our youngest eats the ketchup first. With a spoon. The salad greens? As far as he was concerned, they were more of a garnish.)


Just wanted to say thanks for the recipe! I made this tonight and it was great. My kiddo wasn’t so convinced, but he had some apple, and some couscous and green beans I made to go along side, and I was fine with that, since it meant more for me!


I made this for my family a few nights ago and it was a hit! I’ll definitely be making this again. Thank you =)


Thank you for linking to this when apples are at their peak. I was wondering what to do with the pork chops tonight. And well, thank you.

abbey only 11 years old xx had to put that lol

hey never tried it but I don’t know if I would like it or not and thanks for the idea I would try and persuade my mum to make it one day, that’s if I can lol


Made this tonight for the umpteenth time since buying your book and I just had to come and tell you that THIS is THE recipe. I’ve comitted it to memory- it’s customizable and always tasty. We use chicken stock and Kosciusko and usually season the pork with Adobo.
It reheats perfectly too- I work days and my fiance works nights so we rely on make-ahead meals. Not to mention we have a one year old in tow. Today I spent naptime caramelizing the onions for some added decadence.
I’ve even got my mother ( who hasn’t tried a new recipe in about 20 years) making it. Delish!!!


I have had your book for a while and always lean toward the same recipes (Lazy Bolognese and Spicy Fries, and a few others). I decided to try this one night this week, and it was incredibly easy and insanely delicious. I don’t know what it is about that combination of flavors, but it is magic! It inspired me to flip through the rest of the book with post-its to mark other recipes to try!