Return to Pork
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6 pork loin chops, cut 1 1/2-inch thick 2 teaspoons vegetable oil 2 cups apple cider or 2 cups apple juice 1/3 cup Viennese or German-Style Mustard 3 apples, unpared, cored, sliced 1/2-inch thick 1/2 cup currants or raisins 1/2 cup sliced green onions 2 tablespoons cornstarch 1/4 cup water |
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Heat oil in large skillet. Brown pork chops over medium-high heat. Season with salt and pepper.
Combine apple cider and mustard; pour over pork chops. Cover; cook over medium-low heat 45 minutes. Add apples, currants and green onions. Cover; cook 5-10 minutes longer. Place pork chops and apples on serving platter; keep warm. Gradually stir combined cornstarch and water into cider liquid. Cook and stir until thickened. Serve sauce over pork chops and apples. |