Dijon Crusted Pork Chop Recipe
Oven-roasted frenched chop with an apple cider reduction, Yukon mashed potatoes, wilted spinach & crispy onions
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Ingredients
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Pork Chop
Apple Cider Reduction
Yukon Mashed Potatoes
Wilted Spinach
Crispy Onions
Method
Pork Chop Preparation
Prepare the Pork Chop
Preheat the oven to 400°F (200°C). Season the pork chops with salt and pepper. Brush each chop with Dijon mustard, then coat with breadcrumbs.
Roast the Pork Chops
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 3-4 minutes on each side until golden brown. Transfer to the oven and roast for 10-15 minutes until cooked through.
Apple Cider Reduction
Make the Reduction
In a small saucepan, combine apple cider and honey. Bring to a boil, then reduce heat and simmer until reduced by half. Stir in butter and thyme until melted and well combined.
Yukon Mashed Potatoes
Prepare the Mashed Potatoes
Peel and chop Yukon Gold potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot. Add butter, heavy cream, salt, and pepper, and mash until smooth.
Wilted Spinach
Wilt the Spinach
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add fresh spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper.
Crispy Onions
Fry the Onions
Dust the sliced onions in flour. Heat oil in a frying pan. Fry the onions in batches until golden and crispy. Drain on paper towels and season with salt.