Savory Herb Pork Chops

Beth Dreiling Hontzas; Lisa Powell Bailey; Vanessa McNeil Rocchio

Yield: Makes 4 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Other: 35 Minutes


Ingredients

  • 1 cup apple juice, divided
  • 3 1/2 tablespoons light brown sugar, divided
  • 1 tablespoon Dijon mustard
  • 4 (3/4-inch-thick) boneless pork loin chops
  • 1 teaspoon salt, divided
  • 1 teaspoon coarsely ground pepper, divided
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 2 teaspoons chopped fresh rosemary
  • 2 tablespoons balsamic vinegar, divided
  • 1 tablespoon all-purpose flour
  • Garnishes: thinly sliced apples, fresh rosemary sprigs

Preparation

  1. 1. Stir together 1/4 cup apple juice, 1 Tbsp. brown sugar, and mustard in a large zip-top plastic freezer bag; add pork. Seal bag, and shake well to coat. Chill 30 minutes, turning once. Remove pork from marinade, discarding marinade. Pat pork dry, and sprinkle with 1/2 tsp. salt and 1/2 tsp. pepper.
  2. 2. Cook pork in hot oil in large skillet over medium-high heat 3 minutes on each side. Remove chops from skillet.
  3. 3. Cook onion and garlic in hot drippings, stirring constantly, 1 minute. Add remaining 3/4 cup apple juice to skillet, stirring to loosen particles from bottom of skillet. Stir in rosemary, 1 Tbsp. brown sugar, 1 Tbsp. balsamic vinegar, and remaining 1/2 tsp. salt and pepper.
  4. 4. Bring onion mixture to a boil. Reduce heat to medium low, and simmer 3 to 5 minutes or until mixture is reduced by half.
  5. 5. Add pork to onion mixture, turning to coat. Cover and cook 5 to 10 minutes or until a meat thermometer inserted in thickest portion registers 155°. Remove from heat, and place pork on a serving platter. Cover with aluminum foil. Let stand 5 minutes.
  6. 6. Meanwhile, whisk together 1/4 cup water, 1 Tbsp. flour, remaining 1 1/2 Tbsp. brown sugar, and remaining 1 Tbsp. balsamic vinegar in skillet until smooth. Bring to a boil over medium-low heat. Reduce heat to low, and simmer 1 to 2 minutes or until slightly thickened and bubbly. Drizzle sauce over pork, or serve with pork, if desired. Garnish, if desired.
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