Pork Chops, Apple Crumble, and Creamy Mustard-Maple Sauce

Servings: 4
Prep time: about 10 minutes
Cook time: about 25 minutes

Ingredients

The Chops

• 4 boneless pork chops
• 45 ml (3 tablespoons) oil
• 15 ml (1 tablespoon) herbes de Provence blend
• Salt and pepper, to taste

Apple Crumble

• 1 small onion, finely sliced
• 2 apples, finely diced
• 500 ml (2 cups) baguette, cut into small cubes
• 15 ml (1 tablespoon) oil
• 30 ml (2 tablespoons) butter
• 60 ml (4 tablespoons) fresh parsley, chopped
• Salt and pepper, to taste

Creamy Sauce

• 250 ml (1 cup) 35% cream
• ½ chicken bouillon cube, crumbled
• 60 ml (4 tablespoons) Dijon mustard
• 30 ml (2 tablespoons) whole-grain mustard
• 60 ml (4 tablespoons) maple syrup
• Pepper, to taste

Preparation

1. For the crumble, in a hot skillet over medium heat, cook the onion, apples, and baguette cubes in vegetable oil.
2. Add salt, pepper, and butter, and sauté for a few minutes, stirring regularly, until the croutons are golden brown and the apples are slightly tender. Remove from heat.
3. Add the chopped parsley, mix, and set aside uncovered to keep it crispy.
4. Meanwhile, coat the pork chops with oil and herbes de Provence. Season with salt and pepper.
5. On a grill or in a hot skillet, sear the pork chops for 2 minutes on each side, then continue cooking over low heat as needed, depending on the thickness of the meat. Let rest for 5 minutes.
6. In a saucepan, or in the skillet used to cook the pork, gently heat the 35% cream.
7. Add the crumbled half bouillon cube and stir until dissolved.
8. Stir in both types of mustard and the maple syrup, then simmer gently for 4 to 6 minutes, until the sauce thickens to a coating consistency.
9. Add pepper. Check the seasoning.
10. On each plate, spoon the sauce, arrange the pork chops, and top generously with the apple crumble just before serving.