Braised Pork Chops in Sweet Apple Mustard

by zesty on August 13, 2010 · 31 comments

I am still in a conference… last day!!  I wanted to re share one of my favorite pork chop recipes I have ever created.  I hope you enjoy it as much as I did.  ENJOY!

Yesterday was the first time I was unsure about what to post on zesty for todays recipe.  I always have a few options saved from both the weekend and earlier in the week.  However, this time, I wasn’t sure what to do to continue the trend of unique dishes.  That is, the sauteed spinach from Monday, the slow cooked beef on Tuesday and yesterdays little sweet treat in the caramel drizzle ice cream tart.  So with that being said, I thought I would tell you about a pork chop I made.

This really is just a plain old pork chop but the flavor was incredible.  I have not had a pork chop in a long time especially with the bone in but when I saw these little morsels of goodness on sale at the supermarket – I knew they were coming home with zesty.

Pork chops have to be one of the fastest meals to prepare and lately I am all about speed and flavor.  This meal was ready in about 35 minutes.  Have a look and tell me what you think?


  • 4 Pork Chops
  • 1 Tbsp. Olive Oil
  • 1 Tsp. Rosemary (Dried)
  • 1 Tbsp. Dijon Mustard (Or Prepared Mustard)
  • 2 Tbsp. Brown Sugar
  • 1 Tbsp. Soy Sauce
  • 1/4 Cup Apple Juice
  • 3 Dashes of Hot Sauce
  • Salt and Pepper


  1. Preheat oven to 400 Degrees.
  2. Warm saute pan to medium high heat.
  3. Add olive oil.
  4. Season pork chops with salt and pepper.
  5. Add them to pan and cook on one side until they begin to brown and caramelize, then flip.
  6. Cooking on the other side the same as step 5, once complete about 5 minutes remove from the pan and set on a plate.
  7. De glaze the pan with the apple juice while still on high heat.
  8. Combine all the remaining ingredients in a bowl and whisk together.
  9. Once the apple juice comes to a boil, add remaining ingredients.
  10. Cook for about 2 minutes and then add the pork chops back in the pan.
  11. Place pan in the oven for 15 minutes.  The sauce will reduce and thicken with both texture and flavor.
  12. Remove from oven and let stand 5 minutes.
  13. ENJOY!

Zesty Tip: The key to big flavor with meat is to let it brown/sear well.  Do not move it in the pan and do not turn it multiple times.  Let the meat caramelize and brown on its own, you will know when to flip the meat.  Use your sense of smell, it will never let you down.

For this dish I prepared some sweet potato fries as a side dish and cooked them off at the same time the pork was in.

I just started them a little earlier in the process.  Sweet potato fries were a great addition to the pork.

Take care


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{ 24 comments… read them below or add one }

1 VeggieGirl

SWEET POTATOES!!!!! Holy yum :-)


2 Heather McD (Heather Eats Almond Butter)

Seems there was something or other in this post about a porkchop maybe? I don’t know as I could not get past those crispy little SWEET POTATO fries – they stole the show in my book. Yum!


3 Rose

Thanks for the recipe – I don’t make porkchops often, but if I did – I’d make this one.


4 Meg

You have outdone yourself this time Zesty! YUM!


5 Mara

That looks like an amazing dinner!


6 Brandi

Those pork chops look so good! Thanks for posting the recipe :)


7 Bob

Hey I just made apple/mustard braised pork chops! What’s up with that? Heh. Those look wicked good though, especially with the fries.


8 Missy (Missy Maintains)

Looks delicious! Love the sweet potato fries!!


9 megan

this looks great! With meat, I always seem to worry that it won’t be cooked through. Do you use a meat thermometer at all or can you just tell by cooking time and/or by looking at it?


10 zestycook

Thanks everyone for the nice comments. It really turned out great.

@Megan – I don’t use a meat thermometer unless it is a huge piece of meat. Yeah usually you can tell if it is cooked by the feel of it and the timing. As well as the look of it. Pork and chicken cook fairly quickly but by braising it in a liquid there really is no fear of drying it out.


11 glidingcalm

ahhh that meal looks HEAVENLY.

my parents made pork chops for us all the time…and now that I’m moved out, I alawys miss them! Good high quality protein. When EVER I am back home, I have my Mom make what were our nightly staples: apricot chicken, pork chops, and salmon. Drool. that’s me comfort food!!


12 Ltraider

Great recipe!. I’ll have to look you up on foodbuzz.


13 Royal

Just a question, rather than using the apple juice do you think it would be as flavorful using a pinot grigio?


14 stpierm1

I just made these tonight with boneless pork chops cut from a tenderloin. I was sure I would screw it up but they came out great. The recipe is so easy and quick and they are delicious!


15 Lizzieunderpants

I made these chops last night, and used a cast iron frying pan for the process. I was very pleased at how well it turned out. My kitchen smelled like a gourmet restaurant! Unfortunately I didn’t get a photo of it, as I was too anxious to try it out. Hubby and I both enjoyed it. Thanks for the recipe!


16 Kristy

I made these for dinner tonight and they are seriously the BEST pork chops I have ever had!


17 zestycook

@Royal – Definitely – the wine will add great dimension.

@LizzieUnderpants, Kristy – Thanks so much – i am so glad you enjoyed them :)


18 Cajun Chef Ryan

Hey Cory, thanks for sharing this one again!


19 Mary (What's Cookin' with Mary)

Hi there! I’ve been a long, long time lurker and just had to comment on these pork chops… Nice to ‘meet’ you!! My husband has been wanting me to make pork chops, but I have NO idea how to… these look really juicy and I am really looking forward to trying them. Thanks for this recipe! – Mary (what’s cookin’ with mary)


20 Danica

Sweet, salty, spicy ~ YUM! Anything paired with sweet potato fries is a winner in my book :)


21 Jenn (Jenn's Menu and Lifestyle Blog)

Wow, those look tantalizing! I’ve been thinking about rosemary a lot lately (yes, I daydream about food), and this flavor combo seems perfect. I’d probably make the sweet potato fries rosemary crusted. :)



22 Cindy Hardy

I have always been one to fry a pork chop in a frying pan until they were done (and tough). I made this recipe tonight, and from now on, I will finish my pork chops off in the oven! They were so moist and tender. I loved the recipe. The only thing I didn’t have was pure apple juice. I had an “apple harvest” juice which is apple and carrot juice. Other than the juice, everything else was by the recipe. It was delicious! Thanks! – Cindy


23 priscilla

i made this and my family loved it!!


24 zesty

This is great news! Thanks very much for trying it.


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