Pan Seared Pork Chops with Mushroom Dijon Gravy, Cinnamon Fried Apples, and Cucumber Carrot Salad Recipe | Chef Bryan Woolley
Indulge in a flavorful dinner with our Pan Seared Pork Chops with Mushroom Dijon Gravy, Cinnamon Fried Apples, and Cucumber Carrot Salad recipe! The juicy bone-in pork chops are seared to perfection, and served with a creamy mushroom Dijon gravy. And don’t forget the sweet and fragrant cinnamon fried apples, and refreshing cucumber carrot salad to complete the meal. It’s a satisfying and delicious dinner that you won’t want to miss! #porkchops #dinnerideas #recipe #homecooking
Ingredients
For the Pork Chops:
4-6 bone-in pork chops
2 cups sliced mushrooms
1 small onion, chopped
1 stick of butter (8 tbsp)
1/3 cup of flour
4 cups of milk
2 tbsp of Dijon mustard
Season salt and pepper
For the Cinnamon Fried Apples:
4-5 apples, cored and sliced
4 tbsp of butter
1 tbsp of cinnamon
1/2 cup of brown sugar
1 tsp of salt
For the Cucumber Carrot Salad:
2 long cucumbers, sliced
3 carrots, sliced and peeled
1/4 cup of extra-virgin olive oil
2 tbsp of rice vinegar
Salt and pepper to taste
Instructions
1
Season the pork chops with your choice of seasoning on both sides.
2
In a large skillet, heat enough olive oil to coat the bottom of the pan over medium-high heat. Sear the pork chops for 5-6 minutes on each side until they are golden brown. Remove the pork chops from the skillet and set them aside.
3
In the same skillet, add the sliced mushrooms and chopped onion, sautéing them for 5 minutes until they are tender.
4
Sprinkle the flour over the mushrooms and onions, stirring until combined. Add the milk, Dijon mustard, and season salt and pepper. Cook and stir until the sauce thickens and bubbles.
5
For the cinnamon fried apples, heat the butter in a separate skillet over medium heat. Once the butter is melted, add the sliced apples, cinnamon, brown sugar, and salt. Cook and stir for 5-6 minutes until the apples are tender and caramelized.
6
For the cucumber carrot salad, combine the sliced cucumbers and carrots in a bowl. Drizzle with the extra-virgin olive oil and rice vinegar. Season with salt and pepper to taste.
7
To serve, place a pork chop on a plate and spoon the mushroom Dijon gravy over the top. Add a generous portion of cinnamon fried apples and a side of cucumber carrot salad. You can use mashed potatoes or rice instead of the cornbread stuffing to place the pork chop on.
