Pork Chops in Mustard-Wine Sauce

Pork Chops in Mustard-Wine Sauce

1 cup apple cider
1/3 cup Madeira, Marsala, port wine or apple juice 1 tsp. Dijon mustard 1 tsp. mustard seed 1 tsp.
dried thyme

1 Tbsp. vegetable oil 4 smoked or plain pork chops (6 to 8 oz each), cut 3/4 to 1 inch thick
2/2 to 1 tsp salt
3/8 tsp. ground black pepper

In a blender or food processor, blend first 5 ingredients. Heat oil in a large skillet over medium-
high heat. Salt and pepper pork and add to skillet until browned on the first side, about 2 minutes.
Turn and cook until browned on the second side, about 1 minute. Pour off excess fat in skillet,
reduce heat to medium and pour the cider mixture over the pork. Cook, turning once, until juices run
clear and a meat thermometer registers 160 F., 5 to 7 minutes. There should be several tablespoons
of lightly thickened juices in the pan. If there is more, remove the pork to a platter and cook the
pan juices over medium heat until reduced to about 2 Tbsp.. Pour juices over chops. Serve hot.

Makes 4 servings

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