Ingredients
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1/2 cup flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/2 teaspoon garlic powder
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2 tablespoons butter
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2 tablespoons olive oil
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1 red onion, sliced very thinly
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2 granny smith apples, peeled, cored and sliced very thinly
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1/4 cup dry white wine
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1 cup heavy cream
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1 teaspoon Dijon mustard
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1 tablespoon capers
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1 large lemon, zest from half of it
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salt and pepper
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1 pinch dried basil
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4 boneless pork loin chops
Instructions
- Pound the pork chops to 1/4 inch thickness.
- Mix the flour, 1/2 teaspoons salt, 1/4 teaspoons pepper, and the garlic powder and dredge the chops in this mixture.
- Melt 1 tablespoons of the butter and 1 tablespoons of the olive oil in a pan and cook the chops until nicely browned on both sides and done.
- Take the chops out of the pan and keep them warm.
- Melt the remaining butter and olive oil in the same pan now and sauté the onions for a couple minutes.
- Then add the apples and sauté until the onions start to get soft.
- Add the white wine and cook 5-7 minutes longer, stirring occasionally.
- Slowly add the heavy cream while stirring, and combine well.
- Add the Dijon mustard, capers, lemon zest, salt and pepper to taste, and dried basil and combine well.
- Add the chops back to the pan over medium-low heat and cook covered, until heated through and it starts bubbling. Enjoy!