Ingredients
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2 tablespoons flour
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1 teaspoon ground cumin
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1 teaspoon salt
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24 ounces pork chops
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1 tablespoon vegetable oil
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1 tablespoon butter
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2 small granny smith apples, halved
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1/4 cup freshly chopped parsley
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1/2 cup chicken broth
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2 tablespoons white wine vinegar
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2 tablespoons coarse grain mustard
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1 teaspoon fresh ground pepper
Instructions
- Mix together the flour, cumin, salt and pepper on a large plate. Lightly coat each chop with the flour mixture, set aside.
- Heat the oil and butter in a large skillet over medium-high heat.
- Sprinkle the apple halves with a dash of salt and pepper. Cook the apples cut-side down about 5 minutes or until golden brown. Remove from pan, cover and set aside.
- Place the chops in the skillet, sprinkle with parsley, and cook until golden brown and crispy, 4-5 minutes per side.
- While the pork is cooking, whisk the broth and vinegar together.
- Remove pork when done and set aside.
- Pour the broth into the skillet, stirring and scraping up brown bits. Bring to a boil and cook until slightly thickened.
- Divide the pork among 4 plates and pour some sauce over each chop. Serve with an apple half and a dab of mustard on each plate.