Côtelettes de porc, sauce à la pomme et à la moutarde

Ingrédients

• Pork Chops
• 1 tablespoon canola oil
• 4 (6- to 8-ounce) boneless pork chops
• 1 teaspoon kosher salt
• Pan Sauce
• 1 (1/4-ounce) envelope unflavored gelatin
• 1 cup chicken broth
• 1 large (1 2/3 cups) sweet-tart apple (such as Honeycrisp), diced
• 1/3 cup minced shallots
• 2 tablespoons cider vinegar
• 2 tablespoons stone-ground mustard
• 1 Half Stick (1/4 cup) Land O Lakes® Butter cut into 8 pieces
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper

Préparation

1. 1

   Heat oil in large 12-inch nonstick skillet over high heat. Season pork chops with 1 teaspoon salt. Place pork chops into skillet; cook 3-4 minutes or until browned. Turn; continue cooking 3-5 minutes or until internal temperature reaches at least 145°F.

2. 2

   Meanwhile, sprinkle gelatin over broth in small bowl; let stand. Reduce heat to medium-low; remove pork chops to plate. Cover tightly with foil.

3. 3

   Add apple and shallots to drippings in skillet; cook 2-3 minutes or until apple is softened and edges are browned. Add cider vinegar; scrape browned bits from bottom of skillet. Increase heat to high; add broth mixture and mustard. Cook 1-3 minutes or until reduced by half.

4. 4

   Reduce heat to low; add butter, 2 pieces at a time, whisking constantly until incorporated. Stir in 1/4 teaspoon salt and pepper. Slice pork chops; serve topped with sauce.