This recipe has many flavors that work in perfect harmony. The apples, cabbage, and onions are substantial fall flavors that will stand out against the more mild pork. With the addition of a spicy whole-grain mustard jus and a side of caramelized Yukon Gold potatoes, you will have a wonderful, hearty meal that is perfect on a cool evening.
Some apple varieties that pair nicely with pork are Jonathan, Arkansas Black Twig, Rome Beauty, and Gravenstein apples.
Sautéed Pork Chop, Onion-Apple Ragoût, Mustard Jus serves 6
For the brine:
3 bay leaves
½ tablespoon black peppercorns
1 whole clove
½ tablespoon crushed red pepper flakes
¾ tablespoon dried thyme
1 tablespoon anise seed
1 cup sugar
¾ cup salt
1 tablespoon minced garlic
In a spice grinder or coffee bean grinder, grind the bay leaves, peppercorns, clove, red pepper, thyme, and anise seed to a fine powder.
In a very large, deep bowl, add 1 gallon water along with the sugar and salt. Stir until the sugar and salt are dissolved. Stir in the herb-spice mix and minced garlic. Add the pork to a pan or a large zip-top bag and cover the pork with the brine. Refrigerate for at least 4 hours or overnight.
For the pork
6 pork chops (about 10 ounces each and 1 inch thick)
3 tablespoons blended oil
Preheat the over to 425°F. Remove the pork from the brine and pat it dry with a paper towels. Heat the blended oil in a large ovenproof sauté pan (large enough to hold the chops) over high heat. Sear the pork chops until golden brown on both sides and place the pan in the oven. Roast until the internal temperature reaches 135°F for medium-rare or 165°F for well-done. Remove the pan from the oven, cover with foil, and set aside.
For the vegetables
4 tablespoons (½ stick) unsalted butter
2 apples, peeled and sliced into ½-inch lengthwise pieces
2 pounds Yukon Gold potatoes, peeled and sliced into 1/4-inch slices
Salt and pepper to taste
Place the sauté pan back on high heat and add 2 tablespoons butter and the apples. Season with salt and pepper to taste and cook until the apples are caramelized, about 8 to 10 minutes. Remove the apples from the pan and set aside. Sauté the potatoes in the remaining butter for about 8 minutes, add the cabbage, and sauté for an additional 2 minutes until the cabbage is slightly softened.
For the sauce
½ cup demi-glace
2 tablespoons honey
3 tablespoons whole-grain mustard
2 tablespoons unsalted butter.
Combine the demi-glace, mustard, and honey in a small saucepan over low heat and bring to a simmer.Cook until the mixture thickly coats the back of a spoon, about 8 minutes. Season to taste, whisk in the butter, and set aside.
Place a serving of potatoes and cabbage on each plate and cover the potatoes with one pork chop. Drizzle the sauce over the top and garnish with the apples.