4 Serves
35 Mins
Pat the pork chops dry with paper towels and season both sides generously with salt and black pepper.
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Vitamin E
2 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
68 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
741 mg / 4,700 mgSodium
1082 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
10 g / 28 gSugar
56 g / 50 gSaturated Fat
11 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
Heat the cooking oil in a large frying pan over medium-high heat until shimmering.
Add the pork chops to the hot pan and sear for 3 minutes per side until golden brown. Remove the chops from the pan and tent loosely with aluminum foil to rest.
In the same pan, melt the butter over medium heat. Add the sliced apples, onions, minced garlic, sage, and rosemary. Sauté for 4 minutes until the apples are tender.
Pour in the chicken stock, heavy cream, and Dijon mustard. Simmer the sauce for 10 minutes until it begins to thicken. If the sauce is too thin, stir in a small amount of applesauce; if too thick, add a splash of water or stock.
Return the pork chops to the pan and baste them with the sauce for 5 minutes until they reach an internal temperature of 63°C. Serve immediately with a fresh baguette.
25
g95
g20
g
Yemeni
