Maple Mustard Pork Chops & Applesauce

• Pork chop(4)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Olive oil(1 tbsp)
• Apple(4)
• Butter(4 tbsp)
• Brown sugar(1 tbsp)
• Cinnamon(½ tsp)
• Apple Cider Vinegar(1 tbsp)
• Potato(800 g)
• Milk(120 ml)
• Dijon Mustard(1½ tbsp)
• Maple syrup(1½ tbsp)
• Fresh parsley(2 tbsp)optional

Method

1. 1

   Peel and chop {Apple} into chunks. Peel and cut {Potato} into large pieces. Pat the {Pork chop} dry and season both sides with {Salt} and {Black pepper}.

   ~12 min

2. 2

   Put the {Potato} in a saucepan, cover with water, season generously with extra salt, and bring to a boil. Boil for 15 minutes until very tender.

   ~15 min

3. 3

   Meanwhile, melt {Butter} in a small pan over medium heat. Add the {Apple}, {Brown sugar}, and {Cinnamon}. Cook for 8 minutes, stirring now and then, until the apples are very soft. Stir in the {Apple Cider Vinegar} and mash into a chunky applesauce.

   ~8 min

4. 4

   Mix the {Dijon Mustard} and {Maple syrup} in a small bowl. Heat the {Olive oil} in a large skillet over medium-high heat. Cook the {Pork chop} for 4 minutes on the first side, then turn and cook for 3 minutes more. Brush over the glaze and cook for 1 minute, turning once, until glossy and the pork reaches 63°C internally.

   ~8 min

5. 5

   Drain the {Potato}, then mash with the {Butter} and {Milk} until smooth and fluffy. Taste and season with extra salt and pepper if needed. Rest the pork for 2 minutes.

   ~4 min

6. 6

   Spoon the mash onto plates, top with the glazed {Pork chop}, and add generous spoonfuls of applesauce alongside. Finish with {Fresh parsley} if using.

   ~3 min