Pan seared Pork Chops with Spinach Apple Honey Mustard Sauce and Rosemary New Potatoes
Published on March 8, 2016 | In 2014, Away From Home Cooking Contest | By Extended Stay America |0 Comments
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- 4 small new potatoes
- 2 tablespoons butter, divided
- 2 boneless pork chops (6 ounces)
- 1/2 cup chicken broth
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/4 cup heavy cream
- 1 tablespoon chopped rosemary, divided
- 1 Fuji apple, cored and chopped
- 2 cups baby spinach, roughly chopped
- salt and pepper to taste
- Place the potatoes in a small pot and add enough to cover potatoes by an inch. Add a generous pinch of salt. Bring to a boil, then reduce heat to medium and cook for 15 minutes, or until fork tender. Using a spoon, remove the potatoes to the side.
- Sprinkle your pork chops with salt and pepper. In a skillet on medium heat, melt 1 tablespoon of butter to a bubble, but not brown. Add pork chops. Brown both sides of the chops, about 2 minutes per side. Remove to a plate.
- In the same skillet, combine chicken broth, Dijon mustard, honey, heavy cream and half the chopped rosemary, stirring to dissolve any browned bits. Bring to a boil, and reduce heat to medium.
- Return the pork chops to the pan and add the apples. Cook another 5 minutes until apples are just tender.
- Meanwhile, heat a second skillet with the remaining tablespoon of butter. Slice the new potatoes in half. When the butter starts to bubble, place the potatoes cut side down and cook for five minutes over medium high heat to form a crispy crust. Sprinkle in the remaining chopped rosemary.
- Spoon half of the sauce onto each pork chop and serve with the rosemary potatoes on the side.
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