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.
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.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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