Pork Chops in Mustard Sauce with Apples

By Stef -

I got the Tartine All Day cookbook, and the first thing I tried in it didn't disappoint. The sauce on these pork chops is awesome (and no, I won't call it awesome sauce). The flavor is lovely, and it would go well on many different things. I give it an 8.

  • 2 1-inch thick bone-in pork chops, patted dry and seasoned ahead of time
  • sea salt
  • black pepper, freshly ground
  • 2 ounces bacon, cut into 1/4-inch pieces I left this out
  • 1 apple, such as Granny Smith or Pink Lady, peeled, sliced 1/4-inch thick, and cut into 1-inch pieces
  • 1/2 cup white wine
  • 1 tablespoon Armagnac or Cognac
  • 3/4 cup chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh tarragon, chopped I used 1 tsp. dried
  • 2 tablespoons fresh flat-leaf parsley, chopped I used 1 tsp. dried

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