1 cup Apple Juice, divided
3 ½ Tbls Light Brown Sugar, divided
1 Tbls Dijon Mustard
4 Pork Loin Chops
1 tsp Salt
1 tsp Coarsely Ground Pepper
2 Tbls Vegetable Oil
½ cup chopped Onion
2 Garlic Cloves, minced
2 tsp fresh Rosemary, chopped
2 Tbls Balsamic Vinegar, divided
1 Tbls All Purpose Flour
Garnishes; thinly sliced apples and fresh rosemary sprigs
- Stir together ¼ cup apple juice, 1 Tbls brown sugar and mustard in a large zip-lock plastic freezer bag, add the pork chops. Seal the bag and shake to coat meat well. Chill for 30 minutes. Remove pork from marinade, discard marinade. Pat pork dry, sprinkle with ½ tsp salt and ½ tsp pepper.
- Cook pork chops in a hot skillet over medium high heat for 3 minutes on each side. Remove chops from skillet. Keep warm.
- Cook onion and garlic in hot drippings, stirring constantly for 1 minutes. Add remaining apple juice to the skillet, stirring to loosen the particles from the bottom of the skillet. Stir in the rosemary, 1 Tbls brown sugar, 1 Tbls Balsamic vinegar and remaining ½ tsp of salt and pepper.
- Bring onion mixture to the boil. Reduce heat and simmer for 3-5 minutes or until mixture has reduced by half.
- Add pork chops to onion mixture, turning to coat. Cover and cook for 5 - 10 minutes. Remove from the heat and place pork chops on a serving platter. Cover with aluminium foil. Let stand for 5 minutes.
- Meanwhile whisk together ¼ cup water, 1 Tbls Flour, remaining 1 ½ Tbls brown sugar and remaining 1 Tbls Balsamic vinegar in the skillet until smooth. Bring to the boil over medium-low heat. Reduce heat to low, and simmer for 1-2 minutes or until slightly thickened and bubbly.
- Drizzle over the pork chops, and plate with the thinly sliced apples and sprigs of fresh rosemary.