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.
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 [1].