Golden Mushroom Pork Apples
Indulge in the irresistible flavors of Golden Mushroom Pork Apples, a dish that masterfully combines succulent seared pork chops with earthy golden mushrooms, sweet Honeycrisp apples, and a luscious creamy Dijon sauce. Perfectly seasoned and cooked to tender perfection, this one-pan wonder is elevated with fresh thyme and a splash of white wine or chicken broth, creating an aromatic, savory-sweet pairing. The sauce, enriched with heavy cream, ties it all together for a comforting, gourmet meal that’s as easy to prepare as it is delicious. Serve this autumn-inspired delight with mashed potatoes, rice, or crusty bread to savor every drop of the velvety sauce. Ready in just 45 minutes, it's an elegant yet approachable dinner idea that’s perfect for busy weeknights or cozy gatherings.
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Golden mushrooms
- 2 cloves Garlic cloves, minced
- 2 pieces Honeycrisp apples, sliced
- 1 tablespoon Fresh thyme, chopped
- 1 cup White wine or chicken broth
- 1 cup Heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Season the pork chops on both sides with salt and black pepper. Dredge them lightly in the flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear on both sides until golden brown, about 3-4 minutes per side. Remove the pork chops and set aside.
Reduce heat to medium and add the butter to the skillet. Once melted, stir in the golden mushrooms and sauté for 3-4 minutes until they start to brown and release their juices.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the sliced apples and fresh thyme, cooking for another 2-3 minutes until the apples begin to soften slightly.
Deglaze the skillet by pouring in the white wine (or chicken broth), scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
Stir in the heavy cream and Dijon mustard, allowing the sauce to come to a gentle simmer. Taste and adjust seasoning with salt and pepper as needed.
Return the pork chops to the skillet, nestling them into the sauce and ensuring they are surrounded by the apples and mushrooms. Cover and let cook on low heat for 10-12 minutes, or until the pork is cooked through (internal temperature of 145°F/63°C).
Garnish with freshly chopped parsley and serve hot with mashed potatoes, rice, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 94.6 g | 473% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 2875 mg | 125% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 31.2 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2648 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
