by Loulies
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Loulies's Notes:
1 stick butter, softened Ask a question about this ingredient
1 1/2 tablespoon course, grainy mustard Ask a question about this ingredient
leaves from about 4 sprigs of fresh thyme Ask a question about this ingredient
1 tart apple Ask a question about this ingredient
1 small bag waxy, yellow potatoes Ask a question about this ingredient
1 Vidalia onion Ask a question about this ingredient
Make thyme mustard butter by mashing together (in a bowl) butter, mustard and thyme leaves.
Ask a question about this stepPreheat oven to 350.
Ask a question about this stepCut apple into 1-inch wedges. Slice potatoes into thin rounds. Thinly slice onion. Toss potatoes with half the apple, half the onion, salt and freshly ground pepper. Butter the bottom of an oven-proof dish that is large enough to hold the pork chops in one layer. Add the potato, apple and onion mix and dollop with the thyme mustard butter, using about half or even less if you like.
Ask a question about this stepMelt about 2-3 Tbls. mustard butter in a frying pan. Season pork chops with salt and pepper and quickly brown on both sides. Place chops on top of potatoes and apples in baking dish and then put the rest of the cut apples and onion on top. Deglaze the frying pan by adding cider, letting it bubble and scraping the juices that have stuck to the bottom. Pour this over the chops and bake, uncovered for about 45 minutes, turning occasionally. Serve with a bit of the remaining thyme mustard butter on top of each helping.
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Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
