Pork Chops and Apples in Mustard Sauce

Côtes de Porc aux Pommes à la Moutarde

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • 2 pounds apples, quartered, cored, peeled, sliced thinly
  • 1 tablespoon butter
  • 4 pork loin chops about ¾ inch thick, pared of excess fat
  • Salt
  • ¼ cup dry white wine
  • 1 cup heavy cream
  • About cup Dijon mustard (to taste)
  • Pepper


    Spread the apples in a lightly buttered gratin dish (large enough to hold the chops placed side by side without forcing) and bake in a 400° oven for 15 minutes.

    Meanwhile, cook the salted chops in a bit of butter over medium heat until nicely colored on each side—7 or 8 minutes per side. Arrange the chops on the apples’ surface, deglaze the pan with the white wine, reducing it by half, and dribble it over the surface.

    Mix the cream and the mustard, adding the latter progressively and tasting. Salt lightly, pepper to taste, and pour the mixture over the chops and apples, shaking the dish gently to be certain the cream penetrates the bed of apples. Bake 15 minutes longer at the same temperature.