Servings: 6
Preparation Time: 1 hour 15 minutes
6 Armour pork loin chops, cut 1-1/2-inch thick
2 teaspoons vegetable oil
2 cups apple cider
OR
2 cups apple juice
1/3 cup Viennese or German-style mustard
3 apples, unpared, cored, and sliced 1/2-inch-thick
1/2 cup currants
OR
1/2 cup raisins
1/2 cup sliced green onions
2 tablespoons cornstarch
1/4 cup water
Heat oil in large skillet. Brown pork chops over medium-high heat. Season with salt and pepper. Combine apple cider and mustard; pour over pork chops. Cover; cook over medium-low heat 45 minutes. Add apples, currants and green onions. Cover; cook 5-10 minutes longer. Place pork chops and apples on serving platter; keep warm. Gradually stir combined cornstarch and water into cider liquid. Cook and stir until thickened. Serve sauce over pork chops and apples.
Preparation Time: 1 hour 15 minutes
6 Armour pork loin chops, cut 1-1/2-inch thick
2 teaspoons vegetable oil
2 cups apple cider
OR
2 cups apple juice
1/3 cup Viennese or German-style mustard
3 apples, unpared, cored, and sliced 1/2-inch-thick
1/2 cup currants
OR
1/2 cup raisins
1/2 cup sliced green onions
2 tablespoons cornstarch
1/4 cup water
Heat oil in large skillet. Brown pork chops over medium-high heat. Season with salt and pepper. Combine apple cider and mustard; pour over pork chops. Cover; cook over medium-low heat 45 minutes. Add apples, currants and green onions. Cover; cook 5-10 minutes longer. Place pork chops and apples on serving platter; keep warm. Gradually stir combined cornstarch and water into cider liquid. Cook and stir until thickened. Serve sauce over pork chops and apples.
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