Savory Herb Pork Chops
- 1 cup apple juice
- 3 12 tablespoons light brown sugar, divided
- 1 tablespoon Dijon mustard
- 4 pork loin chops, boneless, 3/4 inch thick
- 1 teaspoon salt, divided
- 1 teaspoon coarse ground black pepper, fresh
- 2 tablespoons vegetable oil
- 12 cup onion, chopped
- 2 garlic cloves, minced,
- 2 teaspoons rosemary, fresh, chopped
- 1 tablespoon balsamic vinegar, divided
- thinly sliced apple, garnish
- rosemary sprig, fresh, garnish
DirectionsIn a large zip-lock freezer bag, stir together 1/4 cup apple juice, 1 tablespoon brown sugar, and mustard; add in pork.
Seal bag, and shake well to coat; chill 30 minutes, turning once.
Remove pork from marinade, discarding marinade.
Pat pork dry; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Cook pork in hot oil in a big skillet over med-high heat 3 minutes on each side; remove pork from skillet.
Cook onion and garlic in hot drippings, stirring constantly 1 minute.
Add in remaining 3/4 cup apple juice to skillet, stirring to loosen browned bits from bottom of pan.
Stir in rosemary, 1 tablespoon brown sugar, 1 tablespoon balsamic vinegar, and remaining 1/2 teaspoon salt and pepper.
Bring onion mixture to a boil; decrease heat to med-low and simmer 3-5 minutes or until mixture is reduced by half.
Add pork to onion mixture, turning to coat.
Cover and cook 5-10 minutes or until a meat thermometer reads 155. Remove from heat, and place pork on a serving platter; cover with foil and let stand 5 minutes.
Meanwhile, whisk together 1/4 cup water, 1 tablespoon flour, remaining 1 1/2 tablespoons brown sugar and remaining 1 tablespoon balsamic vinegar in skillet until smooth.
Bring to a boil over med-low heat; decrease heat to low and simmer 1-2 minutes or until slightly thickened and bubbly.
Drizzle sauce over pork and serve.