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How to cook cider dijon pork with roasted apples

Found this recipe by Curtis Stone on Epicurious today and decided to give it a try. The verdict is.. Yum!

11
STEPS
INGREDIENTS

Preheat oven to 450°F with baking pan in oven.

Core and cut apples into eighths

Core and cut apples into eighths

Quarter the fennel bulb

Quarter the fennel bulb

Peel and cut into 2 inch pieces

Peel and cut into 2 inch pieces

Toss in oil with seasonings.

Toss in oil with seasonings.

When preheated, place veggies on hot pan and return to oven. Bake about 25 minutes, turning once.

When preheated, place veggies on hot pan and return to oven. Bake about 25 minutes, turning once.

Season pork with salt and pepper.

Season pork with salt and pepper.

Pan fry pork to brown on both sides, about 8 minutes.

Pan fry pork to brown on both sides, about 8 minutes.

Reserve to plate.

Reserve to plate.

Add apple juice to pan, cooking on med-low heat. Scrape up brown bits with a wooden spoon.

Add apple juice to pan, cooking on med-low heat. Scrape up brown bits with a wooden spoon.

Reduce slightly and whisk in Dijon.

Reduce slightly and whisk in Dijon.

Finish with a pat of butter.

Finish with a pat of butter.

Serve with roasted veggies and a salad!

  • 6.0 Pork chops, boneless
  • 1.0 Red skinned sweet potato
  • 1.0 Bulb fennel
  • 2.0 Pink lady apples
  • 2.0Tbsp Oil
  • Salt and pepper
  • Rosemary
  • 1.0c Apple juice
  • 1.0Tbsp Dijon mustard
  • 1.0Tbsp Butter