| 4 medium | Thick rib pork chops |
| 2 | Fresh apples |
| 1 small | Sweet yellow onion |
| 2 tablespoons, divided | Mendocino Mustard, Hot & Sweet |
| 1 tablespoon | Stella Cadente Blood Orange Olive Oil |
| ¼ cup | Apple juice |
| 1 tablespoon | Lemon juice |
| 1 | Egg, beaten |
| 1 cup | Panko bread crumbs |
| To taste | Salt and pepper |
| 1 cup | Apple juice |
| ½ cup | White wine or Calvados |
| 1 tablespoon | Mendocino Mustard, Hot & Sweet |
| ¼ pound | Unsalted butter, cut into slices |
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Preheat oven to 400F.
Cut pocket in pork chops and trim excess fat around edges.
Peel and core apples, and cut into chunks. Peel onion and cut into quarters. Place onion and apple into the bowl of food processor. Chop in bursts until reduced to small pieces.
Add lemon juice, apple juice, 1 tablespoon mustard, olive oil and egg. Pulse to combine.
Add mixture to panko crumbs in a bowl and mix to moisten crumbs evenly. Stuff pocket of chops with mixture.
Coat chops with 1 tablespoon mustard and sprinkle with salt and pepper. Roast chops until juices run clear.
Remove chops and set aside.
Deglaze pan with apple juice and Calvados or wine. Reduce slightly, and stir in 1 tablespoon mustard. Whisk until thickened, then whisk in butter, one slice at a time over low heat, until sauce is creamy and glossy.
Serve chops topped with a large spoonful of sauce.
Serves 4. |
