Butterfly Pork Chops with Apples and Onions

Butterfly Pork Chops with Apples and Onions
  • 4 servings
  • 0:20 Preparation
  • 0:12 Cooking
  • 0:32 Total Time

Ingredients

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  • 4

    pork chops, 3/4 in. (2 cm) thick

  • 1/4 cup
    (60 mL)

    flour

  • 2 Tbsp.
    (30 mL)

    butter

  • 1 Tbsp.
    (15 mL)

    canola oil

  • 2

    onions, minced

  • 2

    red apples, cored and sliced 1/4 in. (1 cm) thick

  • 2 Tbsp.
    (30 mL)

    Maple syrup

  • 1 tsp.
    (5 mL)

    dried savory

  • 2 Tbsp.
    (30 mL)

    cider vinegar

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • Salt and freshly ground pepper to taste

  • 3/4 cup
    (190 mL)

    apple juice

Preparation

Preheat oven to 325°F (160°C).

Dredge pork chops with flour, shaking off excess.

Heat oil and 1 Tbsp. (15 mL) butter in a large skillet on medium-high heat and brown chops both sides.

Transfer to a baking dish.

In the same skillet, melt remaining butter and cook onions and apples.

Stir in maple syrup and savory with a wood spoon and heat through.

Stir in cider vinegar, scraping browned bits off the bottom of the skillet.

Stir in mustard and season to taste.

Pour apple mixture over chops and add apple juice.

Cover with foil and bake 5 - 6 minutes.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007