Perfect Fall Porkchops Inspired by Rachael Ray!

Our yummy dinner was inspired by Rachael Ray's Porkchops in Golden Apple and Raisin Sauce and it was the PERFECT fall meal! Instead of cooking the meat and sauce separately, I braised the chops in the mixture so that it would soak up more flavor. I would've never thought to add raisins to a savory dish but the combination worked so well with the apple and pork! I served my chops over some Cheesy Polenta to soak up all the yummy sauce. Quick and easy!

Ingredients:


2 boneless pork chops
Salt and black pepper
1 Tbsp olive oil
1 apple, cored and chopped
1 Tbsp brown sugar
1 Tbsp raisins
1/4 tsp ground cinnamon
1/4 c apple juice
1/4 c chicken broth
1 Tbsp Dijon mustard
1 Tbsp maple syrup
1 Tbsp butter
1 Tbsp chopped fresh parsley


Prep:


1. Season chops on both sides with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Add chops and brown 3 minutes on each side. Remove and set aside.


2. Add apple, brown sugar, raisins and cinnamon. Cook, stirring, until apple softens, 3 minutes. Add apple juice and deglaze for 1 minute. Stir in chicken broth, mustard, Dijon and maple syrup. Add chops back and lower heat to a simmer. Cover and simmer 5 minutes until meat is cooked through. Remove pork to serving platter.


3. Turn heat up to high and stir in butter. Boil until mixture thickens, 2 minutes. Serve sauce on top of pork and sprinkle parsley on top.