Issues → January/February 2007 → Food → Get Sauced: Pork Chops →
Top Your Pork Chops
by Judy Feagin
Creamy Mustard Sauce: Pan-fry chops as directed; remove and set aside. Pour off excess oil from pan and add 2/3 cup whipping cream and 2 tablespoons coarse-grained Dijon mustard. Cook over medium heat, whisking constantly, until thoroughly heated. Spoon over pork chops.
Curried Apricot Sauce: Pan-fry chops as directed; remove and set aside. Pour off excess oil from pan. In a bowl, whisk together 1/4 cup apricot fruit spread or apricot preserves, 1/2 teaspoon curry powder, 1/8 teaspoon dried crushed red pepper flakes, 1/2 cup water, and 2 teaspoons balsamic vinegar. Add apricot mixture to pan and bring to a boil over medium heat, whisking constantly, until mixture thickens, about 1 minute. Spoon over pork chops.
Cinnamon-Apple Sauté: Pan-fry chops as directed; remove and set aside. Pour off excess oil from pan. Peel and thinly slice 2 Granny Smith apples; toss with 1 tablespoon fresh lemon juice. Melt 1 tablespoon butter in pan over medium heat. Add apples and cook, stirring constantly, 3 minutes, or until apples begin to soften. Add 1-1/2 tablespoons brown sugar and 1/4 teaspoon cinnamon; cook 2 minutes, stirring constantly. Spoon over pork chops.
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